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Key Lime Coconut Angel Cake




Source of Recipe


Betty Crocker Holiday






List of Ingredients



• 1 round (10 inches in diameter) angel food cake
  
• 1 can (14 ounces) sweetened condensed milk
  
• 1/3 cup Key lime or regular lime juice
  
• 1 teaspoon grated lime peel
  
• 1 container (12 ounces) frozen whipped topping, thawed
  
• 1 cup flaked coconut
  
• Sliced kiwifruit and strawberries, if desired
  






Instructions



1. Cut angel food cake horizontally into 3 layers. Place bottom layer, cut sides up, on serving plate.
   
2. Beat milk, lime juice and lime peel in large bowl 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.
   






Final Comments


16 servings.