Lemon Angel Cake

1. 1

   Fold 1 jar of curd into whipped topping; set aside.

2. 2

   Using a serrated knife, cut cake horiontally into three layers.

3. 3

   Place bottom layer on a plate and spread with half a jar of curd.

4. 4

   Place the next cake layer on top.

5. 5

   Spread with remaining curd.

6. 6

   Put the final cake layer on top.

7. 7

   Frost cake with the whipped topping mixture.

8. 8

   Sprinkle with toasted coconut.

9. 9

   Refrigerate until chilled.

* Per serving · 4 servings · Values may vary.

No additional tips available.