Coconut angel cake recipe
Coconut Angel Cake recipe
⚠ Note: for metric to imperial (or vice-versa) conversion please refer to our article on Cooking Measurements 101.
||angel food cake, see database|
||condensed milk, sweetened|
||grated lime rind|
||strawberries for decoration|
||kiwi fruit slices for decoration|
Make Angel Food Cake using cold water. Cool cake completely.
Cut cake into 3 layers horizontally. Place bottom layer on a serving plate.
In large bowl beat together lime juice, milk, and lime peel. Use a wire whisk or electric mixer on a low setting and beat until smooth and thickened.
In a separate bowl whip cream and then fold into milk, lime juice and lime peel mixture.
Start spreading the lime and cream mixture evenly on to the first layer of the cake. Place second layer of cake carefully on top and start spreading the next layer of lime and cream mixture. Top with remaining layer of cake.
Finally spread a last but thin layer of the lime and cream mixture on top of the last cake layer and then sprinkle with coconut.
Garnish cake with kiwifruit and strawberries.
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