Key Lime Coconut Angel Cake Recipes

Steps:

• 1. Make cake as directed on package, using cold water. Cool cake completely.(I make this the day before). Cut cake into 3 layers. Place bottom layer, cut side up , on serving plate.Set aside.
• 2. 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 on plate. 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 mixture. Sprinkle coconut. Garnish cake servings with kiwifruit and strawberries . Refrigerate any leftovers.

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.

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.

Steps:

• Preheat oven to 350°F with rack in middle. Generously butter a 9- by 2-inch round cake pan and line bottom with a round of parchment paper.
• Toast coconut in a small baking pan in oven, stirring once or twice, until golden, 8 to 12 minutes. Cool. Leave oven on.
• Beat together butter, granulated sugar, and zest with an electric mixer until fluffy. Beat in eggs 1 at a time. Stir together flour and 1/2 cup coconut (reserve remainder for topping). Stir together milk and 2 tablespoons lime juice. At low speed, mix flour and milk mixtures into egg mixture alternately in batches, beginning and ending with flour.
• Spoon batter into pan and smooth top. Bake until golden and a wooden pick inserted into center comes out clean, 40 to 45 minutes. Cool to warm, then turn out of pan and discard parchment.
• Whisk together confectioners sugar, remaining 2 tablespoons lime juice, and rum (if using) and pour over cake. Sprinkle with remaining coconut.

Steps:

• Preheat oven to 350°F with rack in middle. Generously butter a 9- by 2-inch round cake pan and line bottom with a round of parchment paper.
• Toast coconut in a small baking pan in oven, stirring once or twice, until golden, 8 to 12 minutes. Cool. Leave oven on.
• Beat together butter, granulated sugar, and zest with an electric mixer until fluffy. Beat in eggs 1 at a time. Stir together flour and 1/2 cup coconut (reserve remainder for topping). Stir together milk and 2 Tbsp lime juice. At low speed, mix flour and milk mixtures into egg mixture alternately in batches, beginning and ending with flour.
• Spoon batter into pan and smooth top. Bake until golden and a wooden pick inserted into center comes out clean, 40 to 45 minutes. Cool to warm, then turn out of pan and discard parchment.
• Whisk together confectioners sugar, remaining 2 Tbsp lime juice, and rum (if using) and pour over cake. Sprinkle with remaining coconut.