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Key Lime Coconut Angel Cake

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Key Lime Coconut Angel Cake
  • Prep 25 min
  • Total 25 min
  • Servings 16
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Who can resist this heavenly dessert when it's so easy to make?
May 16, 2018

Ingredients

  • 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

Steps

  • 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.

Expert Tips

  • Tip 1
    2012 © and ®/™ of General Mills
  • Tip 2
    Success Use a flexible metal or plastic spatula and a light touch when frosting the cake.
  • Tip 3
    How-To An electric knife works great for cutting this cake into layers.

Nutrition Information

270 Calories, 8g Total Fat, 5g Protein, 46g Total Carbs, 35g Sugars

Nutrition Facts

Serving Size: 16 servings
Calories
270
Total Fat
8g
Saturated Fat
6g
Trans Fat
0g
Cholesterol
10mg
Sodium
290mg
Total Carbs
46g
Dietary Fiber
0g
Sugars
35g
Protein
5g
% Daily Value*:
Exchanges:
*Percent Daily Values are based on a 2,000 calorie diet.
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