PUT THE LIME IN THE COCONUT FROSTING
- 1 cup butter
- 6 ounces cream cheese
- 1 pound box plus
- 1/4 cup coconut milk
- 2 tsp Rum
- 1/2 tsp Key Lime Zest or Lime oil, not extract but the oil from the rind
- Garnishing: (Optional)
- 2 cups Angel Flake coconut (Shredded)
- Key Lime Slices
Beat together the butter and cream cheese until fluffy.
Add the powdered sugar gradually at low speed.
Mix in coconut milk, Rum and Lime zest or Lime oil.
Remove cake from refrigerator
Frost the cake.
Coat either sides or top or both the sides and the top with Angel Flake coconut.
Add wedges or thin sliced key limes as décor around the base or around the top edge.