Key Lime Coconut Angel Cake

Pat Duran


Betty Crocker says,"Who can resist this heavenly dessert when it's so easy to make?"

pinch tips: How to Fold Ingredients



16 servings


25 Min


25 Min




1 box
betty crocker white angel food cake mix
1 1/4 c
cold water
14 oz
can sweetened condensed milk
1/3 c
key lime juice or regular lime juice
1 tsp
grated lime peel
12 oz
thawed whipped topping
1 c
flaked coconut
sliced kiwifruit and strawberries, sliced, optional

Directions Step-By-Step

Make cake as directed on package, using cold water. Cool cake completely.(I make this the day before).
Cut cake into 3 layers. Place bottom layer, cut side up , on serving plate.Set aside.
In a large bowl, beat milk, lime juice and lime peel with wire whisk until smooth and thickened. Fold in whipped topping.
Spread 1 cup lime mixture evenly over top of first layer of cake on plate.
Place second layer of cake carefully on bottom layer; spread evenly with 1 cup lime mixture. Top with remaining layer of cake.
Frost top and side of cake with remaining mixture. Sprinkle coconut. Garnish cake servings with kiwifruit and strawberries . Refrigerate any leftovers.

About this Recipe

Main Ingredient: Dairy
Regional Style: American
Other Tags: Quick & Easy, Healthy, Heirloom