14 1/2 oz. pkg. angel food cake mix
3 3/8 oz. pkg. lemon pudding and pie filling
2 tbsp. lemon juice
1 tbsp. grated lemon peel
2 1/2 c. heavy cream
2 (3 1/2 oz.) cans flaked coconut

Day before serving: Prepare angel food cake and bake in 10 inch tube pan as package directs. Let pan hang over neck of bottle as least 2 hours, until cake is completely cooled. Meanwhile, prepare pie filling as directed, 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 5 even layers. Whip 1 cup heavy cream. Fold into lemon filling, along with half the coconut. Assemble cake layers on serving plate, using about 1 1/4 cups lemon mixture between each 2 layers. Refrigerate covered overnight. Several hours before serving, whip remaining 1 1/2 cups cream. Use to frost top and sides of cake. Sprinkle with coconut. Refrigerate until serving time. Yields 16 servings.