Lemon Angel Layer Cake
1 package Angel Food Cake Mix Duncan Hines® Angel Food
11/4 cups coconut water
1 teaspoon lemon extract
2 containers Frozen whipped topping thawed, 8-ounce
2 tablespoons finely grated lemon peel from 2 lemons
Sprigs of fresh lemon thyme
Make the angel food cake according to the package directions, substituting the coconut water for water and adding lemon extract. After baking, let the cake cool completely.
When cool, carefully slice cake into three even layers with a long serrated knife. Set aside.
In a large bowl combine the whipped topping and lemon peel.
Place the bottom cake layer on a serving plate. Spread with a little less than one-third of the whipped topping mixture. Top with second layer. Spread with a little less than one-third of the whipped-topping mixture. Place top layer on cake. Top with remaining whipped-topping mixture.
Make a cut into the center of each lemon slice but do not cut it all of the way in half. Twist each lemon slice at the cut. Garnish cake with lemon slices and sprigs of thyme. Refrigerate cake until ready to serve.