Ingredients for Key Lime Coconut Angel Cake
- 1 (10-ounce) angel food cake
- Sweetened Condensed Milk
- Key Lime Juice
- Lime Zest
- Frozen Whipped Topping
- Flaked Coconut
- Kiwi Fruit
- Strawberry
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How to Make Key Lime Coconut Angel Cake
- Carefully cut the angel food cake horizontally into 3 even layers using a serrated knife.
- Place the bottom layer of the angel food cake, cut-side up, on a serving plate.
- In a large bowl, whisk together 1 cup of milk, 1/2 cup of key lime juice, and 1 tablespoon of key lime zest until smooth and slightly thickened.
- Gently fold in 2 cups of whipped topping until just combined. Be careful not to overmix.
- Spread 1 cup of the lime mixture evenly over the top of the first cake layer.
- Place the second cake layer on top of the first, spreading 1 cup of the remaining lime mixture evenly over it.
- Top with the final cake layer.
- Frost the entire cake with the remaining lime mixture, ensuring all sides are evenly coated.
- Sprinkle generously with 1 cup of shredded sweetened coconut.
- Garnish the cake with sliced kiwifruit and strawberries for a vibrant and refreshing touch.
Nutrition Information (Approximate per serving)
Sodium
9 g
Sugar
127g
Fat
36g
Carbs
14g
