Impress
your guests using this cake as the grand finale. No one needs to know how
easy it was to make.
Did
You Know?
Key limes are native to Florida. These limes are small, rounder and
more yellow in color than regular or Persian limes. Persian limes
are more readily available in the United States. Either type works
well in this cake.
Success Tip
An electric knife works great for cutting the cake into layers; use
a flexible metal or plastic spatula and a light touch when frosting
the cake.
1
package Betty Crocker® easy one-step
white angel food cake mix
Cold water as called for on cake
mix package
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
1. Make angel food cake as directed on package for 10x4-inch angel
food (tube) pan. Cool completely.
2. Cut cake horizontally into 3 layers. Place bottom layer, cut
side up, on serving plate.
3. Beat milk, lime juice and lime peel in large bowl with wire whisk
until smooth and thickened. Gently stir in whipped topping.
4. 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.
5. Frost top and side of cake with remaining lime mixture. Sprinkle
with coconut. Garnish cake with kiwifruit and strawberries.
1
Serving: Calories 260 (Calories from Fat 55); Fat 6g (Saturated 4g);
Cholesterol 10mg; Sodium 300mg; Carbohydrate 46g (Dietary Fiber 0g);
Protein 5g
%Daily Value: Vitamin A 2%; Vitamin C 2%; Calcium 10%; Iron 0%
Diet Exchanges: 2 Starch, 1 Fruit, 1 Fat