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


  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.

Printable Recipe Card

About Key Lime Coconut Angel Cake

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

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