1 lemon
1 (14.5 oz.) box angel food cake mix
1 c. sweetened flaked coconut
3/4 c. confectioners' sugar
2 tbsp. skim milk

From lemon, using vegetable peeler, remove 2 inch piece of peel; cut into thin strips and set aside for garnish.

Grate 2 teaspoons peel and squeeze juice from lemon into separate dishes; set both aside.

Prepare cake mix according to package directions. Gently fold coconut, 1 teaspoon lemon peel and half of juice into batter. Pour into 10-inch tube pan; bake according to package directions. Let cake cool completely, about 1 1/2 hours.

In small bowl, stir together confectioners' sugar, remaining 1 teaspoon lemon peel, remaining lemon juice and milk.

To serve, invert cake onto serving place. Drizzle icing over cake; garnish with lemon-peel strips. Makes 16 servings.