| 1 | box Betty Crocker® white angel food cake mix |
| 1 1/4 | cups cold water |
| 1 | can (14 oz) sweetened condensed milk |
| 1/3 | cup Key lime or regular lime juice |
| 1 | teaspoon grated lime peel |
| 1 | container (12 oz) 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. Cool cake completely. Cut cake horizontally into 3 layers. Place bottom layer, cut side up, on serving plate. |
| 2. | In large bowl, beat milk, lime juice and lime peel with wire whisk until smooth and thickened. Fold in whipped topping. |
| 3. | 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. |
| 4. | Frost top and side of cake with remaining lime mixture. Sprinkle with coconut. Garnish cake with kiwifruit and strawberries. |
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| Use a flexible metal or plastic spatula and a light touch when frosting the cake.
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| An electric knife works great for cutting this cake into layers. |
Nutrition Information:
270 ( 70); 8g ( 6g, 0g); 10mg; 290mg; 46g ( 0g, 35g); 5g 0%; 4%; 10%; 0% 1 1/2 ; 1 1/2 ; 0 ; 1 1/2 3