Lemon Angel Cake Bars

Ingredients

• 1 package (16 ounces) angel food cake mix
• 1 can (15-3/4 ounces) lemon pie filling
• 1 cup unsweetened finely shredded coconut
• <b class=’sIngredient’>FROSTING:</b>
• 1 package (8 ounces) cream cheese, softened
• 1/2 cup butter, softened
• 1 teaspoon vanilla extract
• 2-1/2 cups confectioners’ sugar
• 3 teaspoons grated lemon zest

Directions

• 1. Preheat oven to 350°. In a large bowl, mix cake mix, pie filling and coconut until blended; spread into a greased 15x10x1-in. baking pan.
• 2. Bake 20-25 minutes or until toothpick inserted in center comes out clean. Cool completely in pan on a wire rack.
• 3. Meanwhile, in a large bowl, beat cream cheese, butter and vanilla until smooth. Gradually beat in confectioners’ sugar. Spread over cooled bars; sprinkle with lemon zest. Refrigerate at least 4 hours. Cut into bars or triangles.

ORIGINAL RECIPE