1 (16 ounce) package white angel food cake mix
2 cups boiling water
1 (6 ounce) box lemon flavored gelatin
1 (6 ounce) can frozen lemonade concentrate, thawed
1 1/2 cups chilled whipping cream
1/2 cup flaked coconut

Bake cake mix as directed.

Pour boiling water over 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 whipping cream in chilled bowl until stiff; fold into gelatin. Cut cake into 1-inch pieces. Fold cake pieces into gelatin mixture. Spread in ungreased 13 x 9 x 2-inch baking dish; sprinkle with coconut. Refrigerate until firm, at least 4 hours.

Cut into squares.

Makes 16 servings.