Dessert

Key Lime Coconut Angel Cake is for Dessert.

Key Lime Coconut Angel Cake takes 15 minutes to prepare.

Key Lime Coconut Angel Cake takes 50 minutes to cook.

Key Lime Coconut Angel Cake makes 16 servings.

The ingredients for Key Lime Coconut Angel Cake are:

1 box Betty Crocker® white angel food cake mix
1 1/4 cups cold water
1 (14 ounce) can sweetened condensed milk
1/3 cup Key lime or regular lime juice
1 teaspoon grated lime peel
1 (12 ounce) container frozen whipped topping, thawed
1 cup flaked coconut
Sliced kiwifruit and strawberries, if desired

Here is how you make Key Lime Coconut Angel Cake:

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 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. Makes 16 servings.Number of Servings: 16Recipe submitted by SparkPeople user ~ASHLEYB~.

The nutritional information for Key Lime Coconut Angel Cake is:

• Servings Per Recipe: 16
• Amount Per Serving
• Calories: 199.3

• Total Fat: 7.5 g
• Cholesterol: 8.6 mg
• Sodium: 211.8 mg
• Total Carbs: 29.6 g
• Dietary Fiber: 1.2 g
• Protein: 4.6 g