Lime Angel Food Cake
TOTAL TIME: Prep: 20 min. + chilling Cook: 15 min. + chilling
YIELD: 12 servings.
For my husband's family reunion, I took a store-bought angel food cake and turned it into this special dessert with a lovely lime cream frosting topped with toasted coconut. It went over big! —Nancy Foust, Stoneboro, Pennsylvania
Ingredients
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2 large eggs
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2 large egg yolks
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1/2 cup plus 3 tablespoons sugar, divided
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6 tablespoons lime juice
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2 teaspoons grated lime zest
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1/2 cup cold butter, cubed
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1 cup heavy whipping cream
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1/2 teaspoon vanilla extract
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1 prepared angel food cake (8 to 10 ounces)
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1 cup sweetened shredded coconut, toasted
Directions
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1.
In the top of a double boiler, beat eggs and yolks. Stir in 1/2 cup sugar, lime juice and zest. Cook over simmering water while gradually whisking in butter. Cook and stir until mixture is thickened and reaches 160°. Strain; refrigerate until completely cool.
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2.
In a small bowl, beat cream and vanilla until stiff peaks form; gradually beat in remaining sugar. Gently fold into lime mixture.
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3.
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 slicing.
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