Key Lime Coconut Angel Cake
1pkg White angel food cake mix
1 ¼ c. Water, cold
1 jar Taste Weavers Key Lime Cheesecake Dip
12 oz. Frozen whipped topping, thawed
1 cup Flaked coconut
Sliced kiwifruit and strawberries, if desired
Make cake mix as directed 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, combine dip and fold in whipped topping. Spread 1 cup key lime mixture evenly over top of first layer of cake. Repeat and top with remaining layer of cake. Frost top and side of cake with remaining mixture. Sprinkle with coconut. Garnish cake with kiwifruit and strawberries.