Lemon Snowball

2 envelopes unflavored gelatin
1/4 cup cold water
1 cup boiling water
1 cup sugar
1-12-oz. can frozen orange juice concentrate, thawed
2 tbsp. grated lemon peel
Dash of salt
3 cup heavy cream, divided
1 angel food cake, cubed
1/4 cup confectioners' sugar
1/2 cup shredded coconut

In a large bowl, sprinkle gelatin over cold water. Let stand 5 minutes. Add boiling water; stir until gelatin is dissolved. Add sugar, orange juice, lemon peel, lemon juice and salt. Mix well. Refrigerate, stirring occasionally until mixture begins to thicken, about 1 hour. Whip 2 cups of cream. Fold into lemon mixture. Line a 3-quart bowl with plastic wrap. Spoon 1 cup of lemon filling into lined bowl. Sprinkle with a layer of cake. Alternate filling and cake, ending with filling. Cover and refrigerate 6 hours or overnight. To serve, invert bowl onto a large serving platter. Remove plastic wrap. Beat confectioner's sugar and remaining cream. Frost entire cake; sprinkle with coconut.

Serves 16-20

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Cajun Country -- New Iberia, Louisiana