KEY LIME COCONUT ANGEL CAKE

Key Lime Coconut Angel Cake image

Number Of Ingredients 7

1 (10-inch) round angel food cake
1 (14-ounce) can sweetened condensed milk
1/3 cup freshly squeezed Key lime juice
1 tablespoon grated key lime peel
1 (12-ounce) carton frozen Cool Whip, thawed
1 cup flaked coconut
sliced kiwi and strawberries

Steps:

Cut angel food cake horizontally into 3 layers. Place bottom layer, cut side up, on cake plate. beat milk, lime juice, and peel in large bowl with wire whisk until smooth and thickened. Fold in Cool Whip. 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 sides of cake with remaining lime mixture. Sprinkle with coconut. Garnish cake with kiwi and strawberries. Fun Fact: The large, green, seedless limes found in your supermarket are either the Persian limes (Citrus latifolia), a hybrid developed in the early 20th century. The fruit is larger than the Key lime, more resistant to disease and pests, and has a thicker rind. They are picked slightly immature, while they are still green in color (they turn yellow when fully ripe, and might be confused with lemons). Key limes are smaller, yellower in color, seedy, more sour, and grow on thorny trees that are sensitive to cold weather.

Nutrition Facts : Nutritional Facts Serves