Cool Lime Colada Cake
1 pkg (18.25 oz.) yellow cake mix plus ingredients to make cake
2 limes
8 oz. cream cheese, softened
1 cup cold milk
1 pkg. coconut cream or vanilla instant pudding
1 cup thawed whipped topping
3 cups assorted fresh fruits (kiwi, pineapple, apricots, nectarines, peaches, mango, papaya)
2 Tbsp. toasted flaked coconut (opt)
Oven to 350 degrees. Prepare cake to directions and bake in Deep Dish Baker for 40-45 minutes. Cool 10 minutes and remove from baker. Cool completely.
Cut cake in half horizontally. Put bottom half on serving plate. Zest limes to get 2 teaspoons zest, juice limes to get 1/4 cup juice.
Beat cream cheese, gradually adding milk. Add pudding mix, beat 1 minute. Whisk in zest and juice, fold in whipped topping. Spread half over cake layer. Top with remaining cake and remaining pudding mix.
Arrange fresh fruit on top of cake and sprinkle with coconut.
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