Hello everyone! today's recipe is Lime Coconut Angel Cake. Mmmmmm that sweet lemon taste with coconut. This is also great to take on a picnic, pre-sliced and stored in individual containers. Well enjoy!
Lime Coconut Angel Cake
Tip: Use a flexible spatula to frost cake and frost softly.
1 Box Angel food Cake Mix
1 1/4 Cups cold water
1 14 Oz. Can sweetened condensed milk
½ Cup lime juice, Or Key Lime Juice
1 Tsp Lime Zest
1 12 Oz. Container frozen whipped Topping, Thawed
1 Cup flaked coconut
Make cake mix as directed on package, using cold water. Cool the cake completely. Cut cake horizontally into 3 even layers. Place the bottom layer, cut side up, on serving plate.
In large bowl, beat sweet milk, lime juice and lime zest with electric mixer until smooth and thickened. Fold in the whipped topping.
Spread 1 cup lime mixture evenly over the top of first layer of cake. Place the second layer of cake carefully on bottom layer; spread another 1 cup lime mixture evenly on top of the layer. Top with remaining layer of cake. Frost top and side of cake with remaining lime mixture. Sprinkle with coconut.
Per Serving: 173 Cal (46% from Fat, 7% from Protein, 47% from Carb); 3 g Protein; 9 g Tot Fat; 6 g Sat Fat; 2 g Mono Fat; 0 g Poly Fat; 21 g Carb; 0 g Fiber; 15 g Sugar; 103 mg Calcium; 0 mg Iron; 78 mg Sodium; 27 mg Cholesterol.