Key Lime Coconut Angel Cake Recipes
KEY LIME COCONUT ANGEL CAKE
Who can resist this heavenly dessert when it's so easy to make?
Provided by By Betty Crocker Kitchens
Categories Dessert
Time 25m
Yield 16
Number Of Ingredients 8
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.
Nutrition Facts : Calories 270, Carbohydrate 46 g, Cholesterol 10 mg, Fat 1 1/2, Fiber 0 g, Protein 5 g, SaturatedFat 6 g, ServingSize 1 Serving, Sodium 290 mg, Sugar 35 g, TransFat 0 g
KEY LIME COCONUT ANGEL CAKE
Make and share this Key Lime Coconut Angel Cake recipe from Food.com.
Provided by carolinafan
Categories Dessert
Time 25m
Yield 16 serving(s)
Number Of Ingredients 8
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.
Nutrition Facts : Calories 266.7, Fat 9.2, SaturatedFat 7.4, Cholesterol 8.4, Sodium 238.4, Carbohydrate 42.9, Fiber 0.3, Sugar 31.9, Protein 4.7
KEY LIME-COCONUT ANGEL CAKE
Number Of Ingredients 9
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.
Nutrition Facts : Nutritional Facts Serves
LUSCIOUS LIME ANGEL SQUARES
A creamy lime topping turns angel food cake into these yummy squares that are perfect for potlucks or picnics. "You can eat a piece of this light and airy dessert without feeling one bit guilty," notes Beverly Marshall of Orting, Washington. "I adapted this luscious treat from another recipe. It is super-easy to make."
Provided by Taste of Home
Categories Desserts
Time 15m
Yield 15 servings.
Number Of Ingredients 8
Steps:
- In a small bowl, dissolve gelatin in boiling water. Refrigerate until mixture just begins to thicken, about 35 minutes. Place cake cubes in a 13x9-in. dish coated with cooking spray; set aside., In a small bowl, beat cream cheese until smooth. Beat in the sugar, lemon juice and zest. Add gelatin mixture; beat until combined. Fold in 1-1/2 cups whipped topping. , Spread over top of cake, covering completely. Refrigerate for at least 2 hours or until firm. Cut into squares; top with remaining whipped topping.
Nutrition Facts : Calories 139 calories, Fat 4g fat (3g saturated fat), Cholesterol 8mg cholesterol, Sodium 145mg sodium, Carbohydrate 21g carbohydrate, Fiber 0 fiber), Protein 3g protein.
KEY LIME COCONUT ANGEL CAKE
Make and share this Key Lime Coconut Angel Cake recipe from Food.com.
Provided by ElizabethKnicely
Categories Dessert
Time 1h25m
Yield 1 Key Lime Coconut Angel Cake, 16 serving(s)
Number Of Ingredients 9
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.
Nutrition Facts : Calories 274, Fat 9.8, SaturatedFat 7.9, Cholesterol 8.4, Sodium 178.1, Carbohydrate 43.5, Fiber 0.4, Sugar 32.4, Protein 4.7
LIME ANGEL FOOD CAKE
For my husband's family reunion, I took a store-bought angel food cake and turned it into this special dessert with a lovely lime cream frosting topped with toasted coconut. It went over big! -Nancy Foust, Stoneboro, Pennsylvania
Provided by Taste of Home
Categories Desserts
Time 35m
Yield 12 servings.
Number Of Ingredients 10
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.
Nutrition Facts :
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1/2 teaspoon lime zest Instructions Preheat oven to 350 degrees Fahrenheit. Using an electric mixer beat eggs whites, key lime juice, cream of tartar, salt and lime zest on high speed until stiff peaks form. Reduce speed to low and gradually stir in sugar until just combined. Gradually sprinkle in cake flour and gently fold into mixture.
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#30-minutes-or-less #time-to-make #course #main-ingredient #preparation #for-large-groups #desserts #fruit #cakes #nuts #coconut #number-of-servings
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