Gluten-Free Key Lime Coconut Angel Food Cake
A light and airy angel food cake layered with tangy key lime cream and finished with sweet coconut flakes. The bright citrus flavor balances perfectly with the tropical coconut, creating an ideal dessert for summer gatherings or special occasions. This version transforms a simple boxed cake mix into an elegant three-layer dessert that's both refreshing and impressive.
Ingredients
- 1 box (16 oz) Betty Crocker Angel Food Cake Mixhomemade angel food1 cakebaking
more time but fresher taste
- 1 ⅓ cups cold water
- 1 can (14 oz) sweetened condensed milk
- ⅓ cup Key lime or regular lime juice
- 1 teaspoon lime peel, grated
- 1 container (12 oz) frozen whipped topping, thawed
- 1 cup flaked coconut
- kiwifruit, sliced(optional)
- strawberries, sliced(optional)
Instructions
- 1
Make cake mix as directed on package using cold water and cool completely
- 2
Cut cake horizontally into 3 layers and place bottom layer cut side up on serving plate
- 3
Beat milk, lime juice and lime peel with wire whisk until smooth and thickened
- 4
Fold in whipped topping
- 5
Spread 1 cup lime mixture evenly over first layer of cake
- 6
Place second layer carefully on bottom layer and spread evenly with 1 cup lime mixture
- 7
Top with remaining layer of cake
- 8
Frost top and sides of cake with remaining lime mixture
- 9
Sprinkle with coconut
- 10
Garnish with kiwifruit and strawberries
Tips
Use a serrated knife to cut the cake layers cleanly without compressing the delicate angel food texture.
Chill the assembled cake for at least 2 hours before serving to help the layers set and make slicing easier.
Good to Know
refrigerate covered up to 3 days
can assemble 1 day ahead, add fresh fruit just before serving
chilled, cut with sharp knife wiped clean between slices
Common Mistakes
don't cut cake while warm to avoid crumbling
fold whipped topping gently to avoid deflating
Substitutions
Dairy-Free Swaps
richer flavor, more work
General Alternatives
slight flavor difference
more time but fresher taste
FAQ
Can I use fresh whipped cream instead of frozen topping?
Yes, whip 1.5 cups heavy cream with 2 tablespoons sugar until soft peaks form. The texture will be slightly different but equally delicious.
How long will this cake keep in the refrigerator?
The assembled cake will keep well covered in the refrigerator for up to 3 days, though it's best served within 2 days for optimal texture.
Can I freeze this cake?
You can freeze the unfrosted cake layers wrapped tightly for up to 3 months, but don't freeze the assembled cake as the cream filling doesn't freeze well.