Lemon Angel Cake
1 package (16 ounces) angel food cake mix
2 cups powdered sugar
2 cups thawed, fat-free frozen whipped topping
1 package (10 ounces) frozen raspberries in syrup, thawed
Toasted coconut (optional)
Preheat oven to 350ºF. Prepare cake mix according to package directions. Pour batter into un-greased rectangular baker; spread evenly over bottom. Bake on center rack in oven 35-40 minutes or until crust is golden brown, cracked and firm to the touch. (Cake will appear dry; do not underbake.) Turn baker upside down onto cooling rack; cool completely. (Do not remove cake from baker.)
Poke holes in cake about 1 1/2 inches deep and 1/2 inch apart using a fork. Zest lemon to measure 1 tablespoon zest. Juice lemons to measure 1/4 cup juice. In a bowl, combine lemon juice, zest and powdered sugar; whisk until smooth. Slowly pour glaze over cake, spreading evenly. Let stand 30 minutes or until glaze is set.
Attach open star tip to a decorator; fill with whipped topping. To serve, cut cake. Top each serving with raspberries; garnish with whipped topping. Sprinkle with toasted coconut, if desired.