Lemon Coconut Angel Food Cake (Rachael Ray) |
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Prep Time: 10 Minutes Cook Time: 0 Minutes |
Ready In: 10 Minutes Servings: 6 |
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Ingredients:
1 store bought prepared angel food cake |
1 jar, 9 to 11 ounces, lemon curd, found on jam and jelly aisle |
1 lemon, zested |
1 cup shredded coconut |
Directions:
1. Place cake ring on a serving plate. Warm lemon curd over low heat and stir in lemon zest. Pour the warm sauce down over the cake in a slow stream, glazing it. Sprinkle shredded coconut liberally over the lemon-glazed cake and serve.
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