This light and airy cake is filled with a tangy and delicious lemon pudding filling, and is then topped with whipped topping and coconut shavings.
Ingredients
116 oz.box angel food cake mix,prepared
Lemon Pudding Filling
11 oz.package sugar-free, fat-free lemon pudding
2cupsskim milk
1single serve lemon nonfat Greek yogurt
2lemons
28 oz.containers light whipped topping
1 1/2cupsunsweetened coconut flakes
Instructions
Place the oven rack at the bottom of the oven, and preheat it to 350°F. Lay out two round 8-inch cake pans and set aside. Do not grease the pans.
Prepare the cake mix according to package directions.
Divide the cake mix equally between the 2 cake pans and bake for 35-40 minutes.
Allow the cakes to cool in the pans upside down on a wire cooling rack for about 1 hour. Loosen the sides of the cakes with a straight spatula or a butter knife, and carefully slide them out of the cake pans.
To make the lemon pudding filling: In a medium mixing bowl, whisk together the dry pudding mix and the milk until it starts to thicken, then refrigerate for 20 minutes.
Fold the yogurt and lemon zest into the pudding, and refrigerate until ready to use.
If the tops of the cakes are rounded, to make stacking them easier, slice off the tops of them to make them lay flat.
Set one of the cakes on the serving plate, and spread the lemon pudding filling on top of the first cake, spreading it to the edges. Next, place the second cake on top of it, and completely cover the top and sides of both cakes with the whipped topping.
Gently pat the coconut flakes over the entire surface of the cake.
Slice the remaining lemon in round slices, then cut each of those in half moon shapes. Garnish the bottom of the cake with the half moon slices all the way around the cake.