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Key Lime Coconut Angel Cake

Key Lime Coconut Angel Cake


  • 1 box Betty Crocker® white angel food cake mix
  • 1 1/4 cups cold water
  • 1 (14 ounce) can sweetened condensed milk
  • 1/3 cup Key lime or regular lime juice
  • 1 teaspoon grated lime peel
  • 1 (12 ounce) container frozen whipped topping, thawed
  • 1 cup flaked coconut
  • Sliced kiwifruit and strawberries, if desired


  1. Make cake mix as directed on package, using cold water.
  2. Cool cake completely.
  3. Cut cake horizontally into 3 layers. Place bottom layer, cut side up, on serving plate.
  4. In large bowl, beat milk, lime juice and lime peel with wire whisk until smooth and thickened.
  5. Fold in whipped topping.
  6. Spread 1 cup lime mixture evenly over top of first layer of cake.
  7. Place second layer of cake carefully on bottom layer; spread evenly with 1 cup lime mixture.
  8. Top with remaining layer of cake.
  9. Frost top and side of cake with remaining lime mixture. Sprinkle with coconut. Garnish cake with kiwifruit and strawberries.

Yield: 16 servings

1 Serving: Calories 270 (Calories from Fat 70); Total Fat 8g (Saturated Fat 6g, Trans Fat 0g); Cholesterol 10mg; Sodium 290mg; Total Carbohydrate 46g (Dietary Fiber 0g, Sugars 35g); Protein 5g

Percent Daily Value*: Vitamin A 0%; Vitamin C 4%; Calcium 10%; Iron 0%

Exchanges: 1 1/2 Starch; 1 1/2 Other Carbohydrate; 0 Vegetable; 1 1/2 Fat Carbohydrate Choices: 3

*Percent Daily Values are based on a 2,000 calorie diet.

Recipe and photo credit: Betty Crocker

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