Key Lime – Coconut Angel Cake

Betty Crocker Cookbook, 12 servings

1 pkg. 1-step white angel food cake mix                1 tsp. grated lime peel

1 ¼ cups cold water                                                1 container (8 oz.) froz. whipped topping, thawed,

1 can (14 oz.) sweetned condensed milk                              or 3 cups whipped cream

1/3 cup Key lime or reg. lime juice                        1 cup flaked coconut

1)  Move oven rack to lowest position (remove other racks). Heat oven 350 degrees.

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 ungresased angel food pan (tube), 10x4”. (do not use bundt cake pan or 9x3 ½” angel pan or batter will overflow).

3)  Bake 37 – 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 until cake is completely cool, about 2 hrs. (on glasses, or 3 evenly heightened items).

4)  Beat condensed milk, lime juice and lime peel in large bowl with wire wisk 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 sides of cake with remaining lime mixture. Sprinkle with coconut. Store covered in refrigerator.

High Altitude – (3500 – 6500 feet) follow high altitude directions on box.

1 serving: calories 370 (calories from fat 60); fat 7 g (saturated 5g); cholesterol 15 mg; sodium 450 mg, carbohydrate 60 g (dietary fiber 1 g); protein 7g.

% daily value: vitamin A 2%, vitamin C 8%, calcium 12 %; iron 4%.