Here is a fun cake to make for the month of November to remind us who told Mary that she was going to have a baby and he was going to be the son of God. It’s great for Church Potluck.
Key Lime Coconut Angel Cake
Ingredients:
1 box Betty Crocker® white angel food cake mix
1 1/4 cups cold water
1 can (14 oz) sweetened condensed milk
1/3 cup key lime or regular lime juice
1 teaspoon grated lime peel
1 container (12 oz) frozen whipped topping, thawed
1 cup flaked coconut
Sliced kiwifruit and strawberries, if desired
Directions:
1. 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.
2. In large bowl, beat milk, lime juice and lime peel with wire whisk until smooth and thickened. Fold in whipped topping.
3. 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.
4. Frost top and side of cake with remaining lime mixture. Sprinkle with coconut. Garnish cake with kiwi fruit and strawberries.
Tips:
• Use a flexible metal or plastic spatula and a light touch when frosting the cake.
• An electric knife works great for cutting this cake into layers.
• Another way to cut an angel food cake is to use a serrated nice and wipe it clean after you slice each layer.
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