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Impossibly Easy Lemon Pie Recipe

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4 from 9 reviews

This Key Lime Coconut Angel Cake is a light and refreshing dessert perfect for warm weather gatherings. Made with airy angel food cake layers soaked in a tangy lime and sweetened condensed milk mixture, it’s topped with fluffy whipped cream, toasted coconut, and fresh tropical fruit. The bright flavors of key lime and coconut create a deliciously tropical treat that’s easy to assemble and impressively delicious.

Ingredients

Cake

  • 1 box (16 oz) Betty Crocker™ Angel Food Cake Mix
  • 1 1/3 cups cold water

Filling and Frosting

  • 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

Toppings

  • 1 cup flaked coconut
  • Sliced kiwifruit and strawberries, if desired

Instructions

  1. Prepare and Bake Cake: Make and bake the angel food cake mix according to the package directions using cold water. Once baked, cool the cake completely to ensure it is set and easy to handle.
  2. Slice Cake Layers: Carefully cut the cooled cake horizontally into three equal layers. Place the bottom layer on a serving plate with the cut side facing up to prepare for filling.
  3. Make Lime Filling: In a large bowl, whisk together the sweetened condensed milk, lime juice, and grated lime peel until the mixture is smooth and thickened. Gently fold in the thawed whipped topping to create a light, creamy filling.
  4. Assemble Cake Layers: Spread 1 cup of the lime mixture evenly over the top of the bottom cake layer. Place the second cake layer on top and spread another cup of lime mixture evenly over it. Top with the final cake layer.
  5. Frost and Garnish: Use the remaining lime mixture to frost the top and sides of the assembled cake. Sprinkle the flaked coconut over the frosting for added texture and flavor. Garnish with sliced kiwifruit and strawberries as desired for a colorful, fresh finish.

Notes

  • For best results, make sure the angel food cake is completely cooled before slicing to prevent crumbling.
  • If you cannot find key lime juice, regular lime juice is a suitable substitute with a similar tartness.
  • Toasting the flaked coconut lightly in a dry skillet before sprinkling on top adds a deeper nutty flavor.
  • For a dairy-free option, use coconut whipped cream and a vegan condensed milk alternative.
  • Store the assembled cake in the refrigerator and consume within 2-3 days for optimal freshness.

Find it online: https://marthatasty.com/impossibly-easy-lemon-pie-recipe/