2 pkg. (3 1/4 oz.) lemon pudding & pie filling mix
1 c. sugar
1 env. unflavored gelatin
4 egg yolks, beaten
1/4 c. lemon juice
2 tbsp. lemon peel, grated
1 (10") angel food cake
1 c. whipped cream or Cool Whip
1 c. (3 1/2 oz.) coconut
Decorate:
1/2 c. whipped cream
1/2 c. coconut

In saucepan, combine pudding mix, sugar and gelatin. Mix well. Stir in egg yolks and 4 cups water. Cook (stirring) over medium heat until mixture boils. Remove from heat. Stir in lemon juice and peel. Set aside. Cool.

Cut cake in cubes (6 cubes). Butter Bundt pan. When filling is cool, but not set, fold in whipped cream and coconut. Add cake cubes and mix. Turn into pan. Smooth top. Refrigerate several hours. Unmold on platter (use damp towel on pan if needed). Decorate with remaining whipped cream and coconut.