Lemon-Coconut Cake

Directions

1. 1
   In a large saucepan combine pudding, sugarm gelatin and mix well.
2. 2
   Stir in yolks and water; mix well.
3. 3
   Cook over meduim heat, constantly stirring until mixture comes to a boil.
4. 4
   Remove from heat.
5. 5
   Stir in lemon peel and juice.
6. 6
   Set pan in bowl of ice to cool, about 15 minutes, stirring occasionally.
7. 7
   Meanwhile, cut angel cake into 1 1/2 inch cubes (about 6 cups).
8. 8
   Lightly butter inside of a 10-inch tube pan or Bundt pan.
9. 9
   When pudding mixture is completely cool, but not set, fold in whipped cream and coconut until well combined.
10. 10
    Put into prepared pan and smooth the top with a spatula.
11. 11
    Refrigerate covered several hours or overnight until set.
12. 12
    Turn onto plate.
13. 13
    Optional: Top with additional whipped cream using a pastry tube with a star tip; sprinkle with more coconut.
14. 14
    Press very thin lemon slices into sides at intervals.