Key Lime Coconut Angel Cake
- Ready In:
- 1hr 25mins
- Ingredients:
- 9
- Yields:
-
1 Key Lime Coconut Angel Cake
- Serves:
- 16
ingredients
- 1 box betty crocker white angel food cake mix
- 295.73 ml cold water
- 396.89 g can sweetened condensed milk
- 78.78 ml key lime juice or 78.78 ml lime juice
- 4.92 ml lime zest
- 340.19 g container frozen whipped topping, thawed
- 236.59 ml sweetened flaked coconut
- sliced kiwi fruit (optional)
- sliced strawberry (optional)
directions
- Make cake mix as directed on package, using cold water. Cool cake completely. Cut cake horizontally into 3 layers. Place bottom layer, cut side up, on serving plate.
- 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. 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 lime mixture. Sprinkle with coconut. Garnish cake with kiwifruit and strawberries, if desired.
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RECIPE SUBMITTED BY
ElizabethKnicely
Meadville, Pennsylvania
29 year old wife and mother of 3 who is obsessed with meal planning.