

How about a Key Lime Coconut Angel Cake for the holidays?
Key Lime Coconut Angel Cake
1 box angel food cake mix
1 1/4 cup cold water
1 can (14 oz.) sweetened condensed milk
1/3 cup Florida Key West Key Lime juice
1 container (12oz) frozen whipped topping, thawed
1 cup flaked coconut
Sliced strawberries or kiwifruit for decoration if desired.
Make cake mix as direct on package, using cold water. Cool cake completely. Cut cake horizontally into 3 layers. Place bottom layer, cut side up, on serving plate.
In large bowl, beat milk and key lime juice with wire whisk until smooth and thickened. Fold in whipped topping.
Spread 1 cup mixture evenly over top of first layer of cake. Place second layer carefully onto first. Spread evenly with 1 cup mixture then top with remaining layer of cake.
Frost top and side of cake with remaining mixture. Sprinkle with coconut. Garnish cake with fruit if desired.
With the holidays just around the corner, these cookies may make a nice gift for someone or just to share with your family.
Key Lime Butter Cookies
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Key Lime Cake from Bob Burgess**
325˚ for 1 hour
Ingredients:
|
1 Box |
Lemon cake mix |
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1 box |
Lemon Pudding mix |
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4 |
Eggs |
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1 Cup |
Oil |
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1 Cup |
Water |
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¼ cup |
Florida Key West Key Lime Juice |
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Glaze |
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2 cup |
Bakers sugar (powdered) |
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¼ Cup |
Florida Key West Key Lime Juice |
Directions:
** Bob Burgess from Myrtle Beach, South Carolina shared his Key Lime Cake recipe. Bob and his recipe were shown on Channel 13's "Cooking with Cecil" show September 2, 2009. Bob said:
Thank you Bob for sharing your recipe with us and allowing us to place it on our web site.
Tequila Key Lime Tart
Makes 12 servings PREP 10 minutes Bake at 350 degrees for 25 minutes
Crust:
1 box (12 ounces) Nilla wafer cookies
1/3 cup pine nuts
1/2 cup (1 stick) unsalted butter, melted
Filling:
2 large egg whites
1 tbs. sugar
4 large egg yolks
1 can (14 oz.) sweetened condensed milk
1/2 cup Florida Key West Key Lime Juice
1/4 cup tequila (optional, recipe is great without the tequila)
Whipped cream, for serving
Crust: Combine 10 ounces of the Nilla wafers (you will have about 8 leftover cookies from the 12-ounce box) and the pine nuts in a food processor. Pulse until well ground. Transfer to a bowl and add melted butter; stir together until all crumbs are moistened. Set aside 3 tablespoons crumbs. Press remaining crumbs into bottom and all the way up sides of 10-inch tart pan with removable bottom.
Filling: In medium-size bowl, combine egg whites and sugar. Beat with electric mixer on high speed until soft peaks are formed. Set aside.
In a large bowl, combine egg yolks, sweetened condensed milk, key lime juice and tequila. Whisk together until well blended and then fold in beaten egg whites.
Pour filling into crust. Bake at 350 degrees for 25 minutes. Cool tart complete before removing from pan, then garnish with reserved crumbs. Serve slices with whipped cream on top.
With holiday season just around the corner here is a recipe to wow your family and friends. Enjoy.
KEY LIME CREAM TORTE
Ingredients ![]()
Directions
As the weather turns cooler, try some Key Lime Muffins with a hot beverage to warm your soul
KEY LIME MUFFINS
2 cups all purpose flour 2 eggs, lightly beaten
1 cup sugar 1/4 cup vegetable oil
3 tsp. baking powder 1/4 cup Florida Key West Key Lime Juice
1/2 tsp. salt
1/4 tsp. milk
Preheat oven to 400 degrees F. In a large bowl, sift flour, add sugar, baking powder and salt. In medium bowl, combine remaining ingredients: milk, eggs, oil and juice. Add the liquid all at once to the four mixture, stirring lightly with a fork, only until moist. The batter will be somewhat lumpy. Spoon batter into greased muffin cups.
Bake for 15 to 20 minutes. Remove the muffins to a wire rack to cool. Makes 12 muffins.
Please visit our Free Recipe page often as we continue to update it. If you have a recipe you would like to share using Key Lime Juice, please send to us via email at juice@florida-juice.com. Thank you.
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