Lime Angel Food Cake Recipe

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Lime Angel Food Cake Recipe
Lime Angel Food Cake Recipe photo by Taste of Home
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Lime Angel Food Cake Recipe

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5 1 1
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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
Featured In: 25 Best Summer Cakes
MAKES:
12 servings
TOTAL TIME:
Prep: 20 min. + chilling Cook: 15 min. + chilling
MAKES:
12 servings
TOTAL TIME:
Prep: 20 min. + chilling Cook: 15 min. + chilling

Ingredients

  • 2 large eggs
  • 2 large 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 vanilla extract
  • 1 prepared angel food cake (8 to 10 ounces)
  • 1 cup sweetened shredded coconut, toasted

Directions

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 slicing. Yield: 12 servings.
Originally published as Lime Angel Food Cake in Country Woman July/August 2000, p33

  • 2 large eggs
  • 2 large 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 vanilla extract
  • 1 prepared angel food cake (8 to 10 ounces)
  • 1 cup sweetened shredded coconut, toasted
  1. 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.
  2. In a small bowl, beat cream and vanilla until stiff peaks form; gradually beat in remaining sugar. Gently fold into lime mixture.
  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. Yield: 12 servings.
Originally published as Lime Angel Food Cake in Country Woman July/August 2000, p33

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Sweet01 User ID: 1327588 24842
Reviewed Jul. 11, 2010

"Delicious and beautiful!"

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