Key Lime Coconut Angel Cake

I have a cookbook from the ladies of First Bapt.,Jacksonville, Florida. A friend gave this to me years ago and it is still one of my favorite books to sit and look through. This recipe had not popped off the page at me until now. As much as I love Key Lime anything, I cannot believe I have not noticed this. But I have now and am buying an angel food cake next trip to the store.

Summer is here and all that is sounding good is cold desserts, full of lemon, strawberry or lime! This one is totally up my alley.

1 round angel food cake (store bought so you don’t have to heat up the kitchen)

1 can (14 oz) sweetened condensed milk (not evaporated) ex: Eagle Brand

1/3 cup key lime or regular lime juice

12 oz frozen whipped topping, thawed, such as Cool Whip, Extra Creamy (or use real whipping cream, which you would only need 2 cups whipped)

1 cup flaked coconut

sliced kiwis and strawberries, if desired

Using a serrated knife, slice cake horizontally into 3 layers with a sawing motion, or use an electric knife, if possible.

Beat milk and lime juice in a large bowl with a wire whisk until smooth and thickened. Fold in whipped topping. You may use a little more juice for added flavor, but be careful not to make it to thin.)

Frost layers of cake as you assemble. Sprinkle with coconut and garnish with the fruit.

Place in fridge for several hours, to enhance flavors…Enjoy and be cool!

2 thoughts on “Key Lime Coconut Angel Cake

  1. My Mom used to put Marmalade between the layers and frost it with Cool Whip flavored with a few drops of almond extract. Refrigerate. So cool and delicious in the summer! This recipe sounds so good,too. I love to pull recipes from my Mom’s old Second Baptist (Corpus Christi) cookbooks. Those church ladies knew how to cook!!
    Old friend,
    Janice Campbell White


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