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Cook'n with Betty Crocker 
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Key Lime-Coconut Angel Cake |
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Serves: 12 The recipe below is complete except for the ingredient amounts (_). Since the recipes offered at DVO.com are brand name recipes, our publisher partners require us to account for each recipe distributed. To get the entire recipe click Request Recipe below. This is the best Key Lime-Coconut Angel Cake recipe on the web!!Prep: 25 min * Bake: 47 min * Cool: 2 hr _ package Betty Crocker 1-step white angel food cake mix _ 1/4 cups cold water _ (14-ounce) can sweetened condensed milk ___ cup Key lime or regular lime juice _ teaspoon grated limes peel _ (8-ounce) container frozen whipped topping or _ cups Sweetened Whipped Cream (see Fabulous Frostings and Glazes chapter) _ cup flaked coconut 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 topping 5- 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. Cookies 'n Cream Torte Chocolate-Mint Swirl Cake Mint Glaze Café au Lait Cake Fudgy Chocolate Ring Cake Chocolate Ganache Cake Meringue-Swirled Chocolate Cake Mocha Mousse Cake Brown Sugar Crunch Torte Peanut Butter Silk Cake Layered Boston Cream Pie Vanilla Filling Harvey Wallbanger Cake Orange Glaze Pina Colada Cake Lemon-Filled Orange Cake Strawberry Yogurt Cake Lady Baltimore Cake Butter Brickle Cake Color Vision Cake French Silk Hazelnut Cake Neapolitan Cake Lemon Velvet Cream Cake Ultimate Carrot Cake Chocolate Angel Cake with Raspberry-Orange Sauce Strawberry-Rhubarb Angel Torte Key Lime-Coconut Angel Cake BETTY'S BAKING SECRET: Fast Frosting Fix-ups |
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