Key Lime Coconut Angel Cake
Elevate your dessert game with this luscious Key Lime Coconut Angel Cake, a tropical twist on a classic favorite. This light and airy angel food cake is infused with zesty key lime juice and fragrant lime zest, then studded with sweetened shredded coconut for a hint of island-style indulgence. Topped with a tangy key lime-coconut glaze that drizzles over the cake’s signature fluffy texture, this showstopping dessert is finished with a sprinkling of toasted coconut flakes and lime wedges for an extra pop of flavor and color. Perfect for celebrations or as a refreshing treat after a hearty meal, this recipe combines effortless preparation with stunning results, making it an irresistible addition to any dessert repertoire. With just 15 minutes of prep time and a dazzling presentation, this cake is destined to become your new favorite sweet escape.
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Ingredients
- 1 box angel food cake mix
- 1.25 cups water
- 3 tablespoons key lime juice
- 1 tablespoon lime zest
- 0.5 cup sweetened shredded coconut
- 1 cup powdered sugar
- 2 tablespoons key lime juice (for glaze)
- 1 tablespoon coconut milk (for glaze)
- 0.25 cup toasted coconut flakes (optional for garnish)
- 4 pieces lime wedges (optional for garnish)
Directions
Step 1
Preheat your oven to 350°F (175°C). Ensure your tube pan is clean and free of grease as an angel food cake requires an ungreased pan to properly rise.
Step 2
In a large mixing bowl, combine the angel food cake mix, water, 3 tablespoons of key lime juice, and lime zest. Beat the mixture with an electric mixer on low speed for 30 seconds, then on medium speed for 1 minute until fully combined and fluffy.
Step 3
Fold the sweetened shredded coconut into the batter gently to ensure it is evenly distributed.
Step 4
Pour the batter into the ungreased tube pan, spreading it evenly. Tap the pan gently on the counter to remove any air bubbles.
Step 5
Bake the cake in the preheated oven for 35-40 minutes, or until the top is golden and cracked, and a toothpick inserted into the center comes out clean.
Step 6
Once baked, immediately invert the pan onto a cooling rack or bottle, allowing the cake to cool completely upside down. This prevents the cake from collapsing.
Step 7
While the cake cools, prepare the glaze by whisking together the powdered sugar, 2 tablespoons of key lime juice, and 1 tablespoon of coconut milk. Adjust the consistency by adding a few drops of coconut milk if necessary, ensuring the glaze is thick but pourable.
Step 8
Once the cake is fully cooled, run a knife around the edges of the pan to loosen it. Carefully remove the cake from the pan and place it on a serving plate.
Step 9
Drizzle the prepared glaze evenly over the cake, letting it drip down the sides for a decorative effect.
Step 10
Sprinkle toasted coconut flakes over the glaze and garnish with lime wedges if desired.
Step 11
Slice and serve the cake. Store any leftover cake in an airtight container at room temperature for up to 2 days.
Nutrition Facts
| Serving size | (1313.5g) |
|---|
| Amount per serving | % Daily Value* |
|---|---|
| Calories | 2765.2 |
| Total Fat 54.1g | 0% |
| Saturated Fat 47.0g | 0% |
| Polyunsaturated Fat 0g | |
| Cholesterol 0mg | 0% |
| Sodium 2874.9mg | 0% |
| Total Carbohydrate 556.8g | 0% |
| Dietary Fiber 21.5g | 0% |
| Total Sugars 402.0g | |
| Protein 33.4g | 0% |
| Vitamin D 0IU | 0% |
| Calcium 220.2mg | 0% |
| Iron 6.1mg | 0% |
| Potassium 955.9mg | 0% |
Source of Calories