Sweet and zesty are two words that describe this luscious cake! The coconut flakes around the cake looks absolutely phenomenal when it’s ready to serve. Not only does it look cool, it’s also versatile. Transform this cake into cupcakes for an easy-to-transport sweet treat, great for any occasion!
Prep Time: 25 min
Total Time: 1 hr 50 min
Makes: 12 servings, one slice each
Nutritional Information
Ingredients
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
Instructions
PREPARE cake batter and bake in two lightly greased 9-inch round cake pans as directed on package. Cool in pans 10 min.; remove from pans to wire racks. Cool completely.
GRATE the zest and squeeze juice from 1 of the limes (about 1/4 cup of juice). Beat cream cheese and sugar in medium bowl with electric mixer on medium speed until well blended. Add lime juice; mix well. Add whipped topping, lime zest and half of the coconut; gently stir until well blended.
CUT cake layers horizontally in half. Place 1 cake layer on cake stand or platter; spread with 1/3 cup frosting. Top with a second cake layer; spread with 1/3 cup frosting. Repeat layers of cake layer, frosting and cake layer. Spread remaining frosting evenly onto the sides and top of cake. Gently press remaining coconut into side of cake. Cut remaining lime into 12 thin slices. Use to garnish each cake slice just before serving. Store leftovers in refrigerator.
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