Key Lime Coconut Angel Cake

Who can resist this heavenly dessert when it's so easy to make? ...MORE + LESS -

1 box Betty Crocker™ white angel food cake mix

1 1/4 cups cold water

1 can (300 mL) sweetened condensed milk

1/3 cup Key lime or regular lime juice

1 teaspoon grated lime peel

3 cups frozen whipped topping, thawed

1 cup flaked coconut

Sliced kiwifruit and strawberries, if desired

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1

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.
2

In large bowl, beat milk, lime juice and lime peel with wire whisk until smooth and thickened. Fold in whipped topping.
3

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.
4

Frost top and side of cake with remaining lime mixture. Sprinkle with coconut. Garnish cake with kiwifruit and strawberries.

Success Use a flexible metal or plastic spatula and a light touch when frosting the cake.
How-To An electric knife works great for cutting this cake into layers.