Bottom Lemon Cake:

1 (16 oz.) pkg. store bought angel food cake mix
1 (22 oz.) can lemon pie filling
1 cup finely shredded coconut

In a mixing bowl, combine cake mix, pie filling and coconut flakes. Stir until thoroughly mixed (do not add any liquid). Spread this mixture in a 10 by 15-inch baking pan.

Bake for 30 minutes in a preheated 350°F oven. Cool.

Top Creamy Frosting:

1 (8 oz.) pkg. cream cheese, softened
1/2 cup (1 stick) butter, softened
2 1/2 cups powdered sugar
1 tsp. vanilla
lemon zest (for garnish)

Combine all ingredients until blended well. Frost the Bottom Lemon Cake. Garnish with sprinkles of lemon zest and cut into 1 1/2 by 2 1/2 inch bars. Cover and refrigerate overnight for better flavoring.