Lemon Whipped Cream Angel Food Cake

An easy recipe (use a purchased Angel food cake) that makes a quick but nice dessert at Easter time. It might have originated with the people who make Shirriff pudding and pie mixes because the written ingredients say to use a package of Shirriff lemon pie filling.

• 7-1/2 oz. package Shirriff lemon pie filling
• 2 egg yolks
• 1/4 cup cold water
• 2-1/4 cups boiling water
• 1 tbsp butter
• 1 angel food cake
• 1/2 cup whipping cream
• toasted coconut (optional)

Prepare pie filling as instructed on the package. Cover and refrigerate.
Slice angel food cake into 3 layers. Spread half of the pie filling between the layers.
Whip the cream, fold into the rest of the lemon pie filling and use this to frost the sides and then the top of the cake.
Refrigerate 4-5 hours before serving.