Key Lime Coconut Angel Cake

1
Pat Duran

By
@kitchenChatter

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

Rating:

★★★★★ 2 votes

Comments:
Serves:
16 servings
Prep:
25 Min
Cook:
25 Min
Method:
Bake

Ingredients

  • 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

Step-by-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.
  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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