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Lime Angel Food Cake

 Lime Angel Food Cake
It's fun to start with a purchased angel food cake and turn out a pretty and special dessert. A lovely lime cream frosting is the key to this dressy, flavorful creation. It went over big at my husband's family reunion.
12 ServingsPrep: 20 min. + chilling Cook: 15 min. + chilling


  • 2 eggs
  • 2 egg yolks
  • 1/2 cup plus 3 tablespoons sugar, divided
  • 6 tablespoons lime juice
  • 2 teaspoons grated lime peel
  • 1/2 cup cold butter, cubed
  • 1 cup heavy whipping cream
  • 1/2 teaspoon McCormick® Pure Vanilla Extract
  • 1 prepared angel food cake (8 to 10 ounces)
  • 1 cup flaked coconut, toasted


  • In the top of a double boiler, beat eggs and yolks. Stir in 1/2 cup
  • sugar, lime juice and peel. Cook over simmering water while
  • gradually whisking in butter. Cook and stir until mixture is
  • thickened and reaches 160°. Strain; refrigerate until completely
  • cool.
  • In a small bowl, beat cream and vanilla until stiff peaks form;
  • gradually beat in remaining sugar. Gently fold into lime mixture.
  • Split cake horizontally into three layers. Place bottom layer on a
  • serving plate. Spread with 2/3 cup lime mixture. Repeat. Place top
  • layer on cake. Frost top and sides with remaining lime mixture.
  • Sprinkle with coconut. Refrigerate for at least 30 minutes before

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Lime Angel Food Cake (continued)

Directions (continued)

  • slicing. Yield: 12 servings.