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Desserts

Coconut-Lime Cake

Coconut-Lime Cake recipe
photo by:kraft
Add tropical flair to a simple white cake with an easy-to-make lime- and coconut-infused cream cheese frosting.
time
prep:
25 min
total:
1 hr 30 min
servings
total:
16 servings
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What You Need

1
pkg.   (2-layer size) white cake mix
2
large  limes, divided
1
pkg.   (8 oz.) PHILADELPHIA Cream Cheese, softened
1/2
cup  powdered sugar
1-1/2
cups   thawed COOL WHIP Whipped Topping
2/3
cup  BAKER'S ANGEL FLAKE Coconut, divided

Make It

PREPARE cake batter and bake as directed on package for 2 (9-inch) round layers. Cool in pans 10 min.; remove from pans to wire racks. Cool completely.

GRATE zest and squeeze juice from 1 lime. Beat cream cheese, sugar and lime juice in medium bowl with mixer until blended. Add COOL WHIP, lime zest and 1/3 cup coconut; stir gently until blended.

CUT cake layers horizontally in half. Stack cake layers on plate, spreading 1/3 cup COOL WHIP mixture between each layer. Frost top and side of cake with remaining COOL WHIP mixture. Gently press remaining coconut into side of cake.

SLICE remaining lime; use to garnish cake just before serving.

Kraft Kitchens Tips

Size Wise
Sweets can be part of a balanced diet but remember to keep tabs on portions.
Toasted Coconut-Lime Cake
Adding toasted coconut to the cake will add crunch and intensify the coconut flavor. To toast coconut in the oven, spread coconut in single layer in shallow baking pan. Bake in 350°F oven 7 to 10 min. or until golden brown, stirring occasionally.
Make Ahead
Both the cake and frosting can be prepared in advance. Refrigerate, separately, up to 24 hours before frosting and garnishing cake before serving.
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