key lime coconut angel cake

Name: Key Lime Coconut Angel Cake
Prep time: 25 min
Cook time: 25 min
Yield: 16
Cuisine: American
Ingredients: 1 box(es) betty crocker white angel food cake mix; 1 1/4 cup(s) cold water; 14 ounce(s) can sweetened condensed milk; 1/3 cup(s) key lime juice or regular lime juice; 1 teaspoon(s) grated lime peel; 12 ounce(s) thawed whipped topping; 1 cup(s) flaked coconut; - sliced kiwifruit and strawberries, sliced, optional

(2 RATINGS)

179 Pinches 1 Photo

Pat Duran

Las Vegas, NV

Updated on Jan 4, 2012

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

Rate

prep time 25 Min

cook time 25 Min

method Bake

yield 16 servings

Ingredients

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

How To Make key lime coconut angel cake

Step 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.

Step 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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