Key Lime Coconut Angel Cake

Key Lime Coconut Angel Cake

1 package Betty Crocker 1-step white angel food cake
1 1/4 cups cold water
1 (14-ounce) can sweetened condensed milk
1/3 cup Key lime or regular lime juice
1 teaspoon grated lime peel
1 (8-ounce) container frozen whipped topping, thawed
1 cup flaked coconut

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

  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 un-greased angel food cake (tube) pan, 10 x 4 inches. (Do not use bundt cake pan or 9 x 3 1/2-inch angel food pan or batter will overflow.)

  3. Bake 37 to 47 minutes or until top is dark golden brown and cracks feel
    very dry and not sticky. Do not under-bake. Immediately turn pan upside down onto glass bottle until cake is completely cool, about 2 hours.

  4. Beat condensed milk, lime juice, and lime peel in large bowl with wire
    whisk 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.

McCall’s Lost Cookbook

I have read these directions on the box, but I was afraid the cake would fall out onto the counter.

Thank you, I was afraid I was losing my mind or something. My angel food pan does not have those little legs.

I gathered up my courage and followed the box directions and the cake did not fall to the counter. I was relieved. LOL