Key Lime Coconut Angel Cake

Pat Duran


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

★★★★★ 2 votes
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

How to Make Key Lime Coconut Angel Cake


  • 1Make 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.
  • 2In 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.

Printable Recipe Card

About Key Lime Coconut Angel Cake

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