This is my favorite cake recipe.
Ingredients:
2 T. unflavored gelatin
4 T. cold water
1 c. boiling water
1 c. sugar
Juice of one lemon
2 1/2 c. (20-ounces) crushed
pineapple
3 envelopes Lucky Whip® (2
for inside the cake and 1 for the top), or 6 c. Cool Whip®
1 large angel food cake
1 bag shredded coconut
(optional)
Maraschino cherries
(optional)
Directions:
Soften gelatin in cold water. Add boiling water and stir
until dissolved. Add sugar, lemon juice and pineapple including juice. Chill
until partially firm. Whip 2 of the envelopes of Lucky Whip® according to the
directions or use 4 c. Cool Whip®. Fold into gelatin mixture.
Line a 9x13x2-inch cake pan with wax paper. Cut or break
cake into small pieces. Place alternate layers of cake and gelatin mixture in
pan until all is used. Chill overnight.
Next morning, prepare the last envelope of Lucky Whip® or
use 2 c. Cool Whip® and spread over the top of the cake. Sprinkle with
coconut and garnish with maraschino cherries if desired. Refrigerate until
served.
Option: You can also divide the coconut n half and color
half of it green and half of it red for Christmas and sprinkle it on the cake
that way. Garnish it with red and or green maraschino cherries or with sugar
silver balls (sprinkles).
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