Ann Mitchell of Pittsfield, Mass., was looking for a recipe for a lemon cake similar to the one that someone brought to a party some years ago. It was made with pieces of angel food cake, lemon pudding and whipped cream layered in a springform pan and chilled.
Helen Kimpel, also from Pittsfield, thought she had the recipe. She found it in a magazine a long time ago and it continues to be the dessert most asked for in her family. She says that over the years she has made some changes to the original recipe and now makes it in a cut-glass bowl instead of putting it in a mold. I decided it made sense to make it that way to avoid any problems with unmolding. I also thought the glass bowl would make for a pretty presentation. When served in the glass bowl, this recipe is more like a trifle than a cake and makes an elegant and refreshing summertime dessert.@baltsun.com. If you send more than one recipe, put each on a separate piece of paper or attachment with your name, address and daytime phone number. Names and addresses must accompany recipes to be published. Letters may be edited for clarity.
The nutritional analyses accompanying recipes in today's Taste section were calculated by registered dietitian Jodie Shield, except where noted.
LEMON COCONUT FANCY CAKE
SERVES 8
2 (3 1/4-ounce) packages lemon pudding and pie filling
1 cup sugar
1 envelope unflavored gelatin
4 egg yolks
1/4 cup lemon juice
2 tablespoons grated lemon peel
1 (10-inch) baked angel-food cake (bought or homemade)
1 1/2 cups heavy cream (divided use)
1 (3 1/2-ounce) can flaked coconut
lemon slices for garnish
In a large, heavy saucepan, combine pudding mix, sugar and gelatin; mix well. Stir in 4 cups water and egg yolks, mixing well. Cook, stirring, over medium heat until mixture comes to a boil. Remove from heat; stir in lemon juice and peel. Set saucepan in a large bowl of ice cubes; cool for 15 minutes, stirring several times.
Using a serrated knife, cut cake into 1 1/2-inch cubes (they should make 6 cups). Lightly butter inside of a 10-inch bundt pan or tube pan (or make this in a glass bowl).
When filling is completely cool but not set, whip 1 cup heavy cream and fold into pudding mixture with the coconut (reserve 1 tablespoon of coconut for garnish, if desired). Add cake cubes; mix lightly until well combined.
