1 pkg. Betty Crocker 1 step white angel food or lemon chiffon cake mix
2 c. boiling water
1 (6 oz.) pkg. lemon-flavored gelatin
1 (6 oz.) can lemonade concentrate, thawed
1 1/2 c. whipping cream
1/2 c. flaked coconut

1. Bake and cool cake as directed on package.

2. Pour boiling water on gelatin; stir until gelatin is dissolved. Refrigerate until thickened but not set.

3. Add enough cold water to lemonade concentrate to measure 2 cups; stir into gelatin. Beat until foamy.

4. Beat whipping cream in chilled bowl until stiff; fold into gelatin.

5. Tear cake into about 1 inch pieces. Fold cake pieces into gelatin mixture. Spread in ungreased 13x9x2 inch rectangular baking dish, sprinkle with coconut. Refrigerate at least 4 hours or until firm.

6. Cut into squares. Serve.