Key Lime Coconut Angel Cake Recipes

KEY LIME COCONUT ANGEL CAKE

Steps:

• 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.

LIME ANGEL FOOD CAKE

Steps:

• In the top of a double boiler, beat eggs and yolks. Stir in 1/2 cup sugar, lime juice and zest. Cook over simmering water while gradually whisking in butter. Cook and stir until mixture is thickened and reaches 160°. Strain; refrigerate until completely cool., In a small bowl, beat cream and vanilla until stiff peaks form; gradually beat in remaining sugar. Gently fold into lime mixture. , Split cake horizontally into three layers. Place bottom layer on a serving plate. Spread with 2/3 cup lime mixture. Repeat. Place top layer on cake. Frost top and sides with remaining lime mixture. Sprinkle with coconut. Refrigerate for at least 30 minutes before slicing.

KEY LIME COCONUT ANGEL CAKE

Steps:

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

KEY LIME-COCONUT ANGEL CAKE

Steps:

• 1- Move oven rack to lowest position (remove other racks). Heat oven to 350°.2- Beat cake mix and cold water in extra-large glass or metal bowl with electric mixer on low speed 30 seconds beat on medium speed 1 minute. Pour into ungreased angel food cake (tube) pan, 10 x 4 inches. (Do not use bundt cake pan or 9 x 3 1/2-inch angel food pan or batter will overflow.)3- Bake 37 to 47 minutes or until top is dark golden brown and cracks feel very dry and not sticky. Do not underbake. Immediately turn pan upside down onto glass bottle until cake is completely cool, about 2 hours.4- Beat condensed milk, lime juice and lime peel in large bowl with wire whisk until smooth and thickened. Fold in whipped topping5- Run knife around edges of cake remove from pan. Split cake horizontally to make 3 layers. Fill each layer with about 2 cups lime mixture. Frost top and side of cake with remaining lime mixture. Sprinkle with coconut. Store covered in refrigerator.High Altitude (3500 to 6500 feet): Make cake mix following high-altitude directions on package for angel food pan.1 Serving: Calories 370 (Calories from Fat 60) Fat 7g (Saturated 5g) Cholesterol 15mg Sodium 450mg Carbohydrate 60g (Dietary Fiber 1g) Protein 7g. % Daily Value: Vitamin A 2% Vitamin C 8% Calcium 12% Iron 4%.Betty's Tip: A flexible metal or plastic spatula and a light touch work wonders when frosting this delicate angel food cake. For splitting the cake, an electric knife cuts the cake into clean, even layers.From "Betty Crocker's Ultimate Cake Mix Cookbook." Text Copyright 2004 General Mills, Inc. Used with permission of the publisher, Wiley Publishing, Inc. All Rights Reserved.

KEY LIME COCONUT CAKE

Steps:

• Preheat oven to 350°F with rack in middle. Generously butter a 9- by 2-inch round cake pan and line bottom with a round of parchment paper.
• Toast coconut in a small baking pan in oven, stirring once or twice, until golden, 8 to 12 minutes. Cool. Leave oven on.
• Beat together butter, granulated sugar, and zest with an electric mixer until fluffy. Beat in eggs 1 at a time. Stir together flour and 1/2 cup coconut (reserve remainder for topping). Stir together milk and 2 tablespoons lime juice. At low speed, mix flour and milk mixtures into egg mixture alternately in batches, beginning and ending with flour.
• Spoon batter into pan and smooth top. Bake until golden and a wooden pick inserted into center comes out clean, 40 to 45 minutes. Cool to warm, then turn out of pan and discard parchment.
• Whisk together confectioners sugar, remaining 2 tablespoons lime juice, and rum (if using) and pour over cake. Sprinkle with remaining coconut.

KEY LIME COCONUT ANGEL CAKE

Steps:

• 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 a 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, if desired.