Key Lime-Coconut Angel 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
PREP: 25 min; BAKE: 47 min; COOL: 2 hours          Makes 16 servings

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

®Reg. T.M. of General Mills, Inc.

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.