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Prep Time: 20 Minutes Cook Time: 0 Minutes |
Ready In: 20 Minutes Servings: 12 |
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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. Ingredients:
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 vanilla extract |
1 prepared angel food cake (8 to 10 ounces) |
1 cup flaked coconut, toasted |
Directions:
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.
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