1 pkg. Angel Food cake mix
1 (3 3/8 oz.) pkg. lemon pudding & pie filling mix
2 tbsp. lemon juice
1 tbsp. grated lemon peel
2 1/2 c. heavy cream
2 (3 1/2 oz.) cans or pkgs. flaked coconut

The day before serving: Prepare cake mix and bake and cool as package label directs. Meanwhile, prepare pie filling, mix as package label directs for pie, reducing water to 2 cups. Remove from heat. Stir in lemon juice and peel. Pour into medium bowl. Refrigerate covered at least 1 hour until completely cool. Split cooled cake into 3 to 5 even layers. Whip 1 cup cream. Fold into lemon filling, along with half the coconut. Assemble cake layers on serving plate. Put lemon mix evenly between layers. Refrigerate, covered, overnight. Several hours before serving, whip remaining cream. Frost top and side of cake with cream. Sprinkle evenly with coconut. Refrigerate until serving time.