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key lime coconut angel cake

(2 ratings)
kitchenChatter avatar
Recipe by
Pat Duran
@kitchenChatter
Las Vegas, NV

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

►
(2 ratings)
yield 16 servings
prep time 25 Min
cook time 25 Min
method Bake

Ingredients For key lime coconut angel cake

  • 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

How To Make key lime coconut angel cake

  • 1
    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.
  • 2
    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.
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