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unflavored gelatin cold water boiling water sugar orange juice concentrate lemon zest lemon juice salt heavy whipping cream Cake confectioners coconut
Viewed: 11 - Published at: 5 years agoIngredients
- 2 envelopes unflavored gelatin
- 1/4 cup cold water
- 1 cup boiling water
- 1 cup sugar
- 1 can (12 ounces) frozen orange juice concentrate, thawed
- 2 tablespoons grated lemon zest
- 2 tablespoons lemon juice
- Dash salt
- 3 cups heavy whipping cream, divided
- 1 prepared angel food cake (8 to 10 ounces), cubed
- 1/4 cup confectioners' sugar
- 1/2 cup sweetened shredded coconut
Method
- Sprinkle gelatin over cold water. Let stand 5 minutes. Add boiling water; stir until gelatin is dissolved. Add next five ingredients; mix well. Refrigerate, stirring occasionally, until mixture begins to thicken, about 25 minutes.
- In another bowl, beat 2 cups cream until stiff peaks form; fold into lemon mixture. Line a 12-cup bowl with plastic wrap. Layer with 1 cup each lemon filling and cake cubes. Repeat layers five times; top with remaining filling. Refrigerate, covered, 6 hours or up to 2 days.
- To serve, invert bowl onto a large serving platter. Remove plastic wrap. Beat confectioners' sugar and remaining cream until stiff peaks form; spread over cake. Sprinkle with coconut.
