Prepare 1 package (18.5 ounces) lemon chiffon cake mix as directed except - after folding batter into egg whites, gently fold in 1 cup toasted flaked coconut. Bake as directed, cool. Remove from pan and spread Browned Butter Glaze over top of cake, allowing some to drizzle down side.

BROWNED BUTTER GLAZE:

1/3 c. butter
2 c. confectioners' sugar
1 1/2 tsp. vanilla
2 to 4 tbsp. hot water

Heat butter in saucepan over medium heat until delicate brown. Cool slightly. Blend in sugar and vanilla. Stir in water, 1 tablespoon at a time, until glaze is desired consistency.