Key Lime Coconut Angel Cake

Who can resist this heavenly dessert when it's so easy to make?

Ingredients

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

Directions

• 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.