Honey-Lemon Angel Cake

1. 1

   In a mixer bowl beat the cream cheese with an electric mixer till fluffy.

2. 2

   Beat in the lemon yogurt and honey till mixture is just combined.

3. 3

   Using a serrated knife, slice the angel cake in half horizontally.

4. 4

   Spread half the beaten yogurt mixture atop bottom layer.

5. 5

   Top with the remaining cake layer.

6. 6

   Spread remaining yogurt mixture atop cake.

7. 7

   Sprinkle cake with the toasted coconut and chopped pecans or walnuts.

8. 8

   Chill the prepared cake up to 1 hour before serving.

9. 9

   Store any remaining cake, covered, in the fridge.

* Per serving · 4 servings · Values may vary.

No additional tips available.