Best 3 Key Lime Coconut Angel Cake Recipes
Indulge in a tropical paradise with our delectable Key Lime Coconut Angel Cake! This heavenly dessert combines the vibrant tang of key limes with the sweet, creamy richness of coconut, resulting in a symphony of flavors that will transport you to a tropical oasis.
Soak up the sun with our classic Key Lime Coconut Angel Food Cake, a light and airy sponge cake that bursts with key lime zest and coconut extract, topped with a fluffy coconut frosting. Experience a taste of the Caribbean with our Key Lime Coconut Rum Cake, a moist and flavorful cake infused with coconut rum and served with a luscious key lime glaze.
For a gluten-free treat, try our Key Lime Coconut Angel Food Cake (Gluten-Free), a delightful alternative that captures all the tangy-sweet goodness of the original, minus the gluten. If you prefer a denser, more decadent dessert, our Key Lime Coconut Pound Cake is a must-try, featuring a rich, buttery crumb and a tangy key lime glaze.
Unlock the secrets of these tropical delights with our easy-to-follow recipes, complete with detailed instructions and helpful tips. Impress your friends and family with these stunning cakes, perfect for any occasion. Embark on a culinary journey to the tropics with our Key Lime Coconut Angel Cake collection!
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
Who can resist this heavenly dessert when it's so easy to make?
Provided 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
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
Tips:
- Use fresh key limes for the best flavor. Bottled or store-bought lime juice will not produce the same results.
- Make sure the cream of coconut is thick and creamy. If it is too thin, it will not whip up properly.
- Chill the cake before serving. This will help it to set and make it easier to slice.
- Garnish the cake with fresh lime zest or whipped cream before serving.
Conclusion:
This key lime coconut angel cake is a delicious and refreshing dessert that is perfect for any occasion. It is light and fluffy, with a sweet and tangy flavor. The cream of coconut adds a rich and creamy texture that complements the key lime perfectly. This cake is sure to be a hit with everyone who tries it.
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