Angel Food Fluff

1. 1

   Cream the butter and powdered sugar.

2. 2

   Add the egg yolks, one at a time to butter and sugar, then add the juice of the lemon and grated lemon rind.

3. 3

   Beat the egg whites and fold into mixture. Whip the whipping cream and fold in last.

4. 4

   Line a 9 x 13-inch cake dish with sliced cake.

5. 5

   Spread half of the filling over cake layer. Place another layer of cake over filling, then rest of filling over cake, then top filling with another layer of cake.

6. 6

   With another 1/2 pint of whipping cream and then spread over last layer of cake. Sprinkle coconut on top.

7. 7

   Refrigerate.

8. 8

   Cut into pieces to serve. May place maraschino cherry on top of each piece.

* Per serving · 4 servings · Values may vary.

No additional tips available.