COCONUT LIME ANGEL CAKE

I have a beautiful and extremely talented friend named Jessica.

She lives just around the corner from me, which makes me very lucky indeed.

In fact, I live around the corner from many wonderful Cooks.

Jessica has a delicious blog with many of her recipes . . . You should check it out.

Every Christmas, she has a huge party and makes at least Fifty Fabulous Desserts.

NO KIDDING!

Everything is scrumptious, but one Dessert “sang to me.”

You can see her Heavenly Coconut Lime Cake at Flourgirl.com.  Jessica used a large Angel Food Cake to create this special dessert. Like an idiot, I decided to use a ‘new’ pan that has been lurking in my cupboards for quite some time.  It’s an Angel Food Cake Pan, but it makes 6 small size cakes.  As I was whipping up the Angel Food Cake, a still small voice was whispering . . . “This pan is going to be a lot of work!”  It was.  You normally do not grease an Angel Food Cake pan . . . but the next time that I use this pan . . . I will.

   Mini Coconut Lime Angel Cakes

Come on . . . I’ll walk you through the process.

Whip up Angel Food Cake Batter.

Stare at the crazy pan and wonder what possessed you to buy it.

  Time to fill those holes.

Start with a spatula . . . make a big mess.

Grab a spoon and fill.

At this point, I realized that I have filled them a bit too full.

“Oh well,” . . . I thought to myself.

BAKE for about 18 minutes.

As I stared through the glass in my oven, I knew I was in BIG trouble!

 . . . and I was.

CRAP.  I’ll never get them out of the pan.

 Normally, I can invert my Angel Food Cake pan over a large glass 7-up bottle.

Yeah right . . . not with this funky pan.

I simply tilted it up on it’s side to let the cakes cool.

Time to make the Heavenly Lime Fluff.

All you need is a can of Condensed Milk, Freshly squeezed Lime juice and Cool Whip.

Mix it all together with a Whip until it smooth & thick.

Taste it – It’s delicious.

 THE DREADED PART : PART I

Take a knife and carefully go around all those edges and the circles in the center of each cake.

Impossible!

(I was very tempted to give up & throw the pan, with all the stuck cakes . . . in the Garbage.)

I didn’t though.  They look ugly, but taste good!

My plan is to decorate 4 cakes, and leave the others plain jane . . . for my hubbie.

THE DREADED PART:  PART II

 Since the shape is a bit funky, I decided to cut the tops off.

I turned them over . . . so that the fat top is on the bottom.

Grab that heavenly Lime Fluff and spread a generous amount over the bottom layer.

Top it with the other half . . . which should actually be the bottom . . . but now it’s the top!

Confused?

I’m not laughing either.

 Take an offset spatula, and frost the sides and the top of your mini cakes.

Like this . . . don’t worry . . . be happy.

The Coconut will cover it’s ugliness.

Coconut, White & Lime Pearls, Raspberries

Here is living Proof that you can take ugly . . . and make pretty!

The End. 

~

 COCONUT LIME ANGEL CAKE

1 round or long angel food cake or 6 to 8 mini cakes

1 can (14 0z) 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, strawberries, Raspberries or desired fruit

DIRECTIONS

Cut cake horizontally into 3 layers.  Place bottom layer, cut side up, on serving plate.  In a large bowl, beat milk, lime juice and lime peel with wire whisk until smooth and thickened.  Fold in whipped topping.  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.   Frost top and side of cake with remaining lime mixture.   Sprinkle with coconut.  Garnish cake with kiwifruit, Raspberries, strawberries or your desired fruit. Keep Cool in refrigerator until ready to serve.