Lemon Angel Squares - cooking recipe

Ingredients

1 pkg. Betty Crocker 1 step white angel food or lemon chiffon cake mix
2 c. boiling water
1 (6 oz.) pkg. lemon flavored gelatin
1 (6 oz.) can lemonade concentrate, thawed
1 1/2 c. whipping cream
1/2 c. flaked coconut

Preparation

Bake and cool cake as directed on package.
Pour boiling water on gelatin; stir until gelatin is dissolved.
Refrigerate until thickened but not set.
Add enough cold water to lemonade concentrate to measure 2 cups; stir into gelatin.
Beat until foamy.
Beat the whipping cream in chilled bowl until stiff; fold into gelatin.
Tear cake into gelatin mixture.
Spread in ungreased 13 x 9-inch rectangular baking dish.
Sprinkle with coconut.
Refrigerate at least 4 hours or until firm.
Cut into squares and serve.