Coconut-Key Lime Mini Mousse Cakes

• Cakes
• 2 qt. White cake mix
• 1 cup lime-flavored gelatin
• 3-1/2 cups cold water
• Mousse
• 3-1/2 cups canned coconut milk
• 2 cups whipping cream
• 2 cups JELL-O Vanilla Instant Pudding
• 2 tsp. lime zest Safeway 3 ct For $1.00 thru 02/09
• 1-1/3 cups key lime juice Safeway 3 ct For $1.00 thru 02/09
• 2-1/2 qt. whipped topping, divided
• 1/4 cup BAKER'S ANGEL FLAKE Coconut, toasted

1. Batter: Beat cake mix and dry gelatin mix with mixer fitted with paddle attachment on low speed 20 sec.
2. Gradually add water, beating until well blended and stopping occasionally to scrape bowl and paddle.
3. Use #16 scoop to portion 1-3/4 oz.
4. batter into each of 40 (2-1/2-inch) panettone paper molds (or into each of 10 molds for trial recipe).
5. Bake in 300 degrees F convection oven 13 to 15 min.
6. or until toothpick inserted in centers comes out clean.
7. Cool completely.
8. Mousse: Beat coconut milk, whipping cream and dry pudding mix with mixer fitted with wire whisk attachment on low speed just until blended.
9. Beat on high speed 2 min., stopping occasionally to scrape bowl.
10. Blend in zest and juice.
11. Fold in 2 qt.
12. whipped topping (or 2 cups whipped topping for trial recipe).
13. Spoon into pastry bag fitted with plain tip; pipe about 1/4 cup Mousse onto top of each Cake.
14. Level tops with spatula.
15. Refrigerate 2 hours or until firm.
16. For each serving: Top 1 Cake with about 2 tsp.
17. of the remaining whipped topping and about 1/4 tsp.
18. coconut.

cakes, white cake mix, limeflavored gelatin, cold water, mousse, coconut milk, whipping cream, jello, lime zest, lime juice, whipped topping, s angel

Taken from www.kraftrecipes.com/recipes/coconut-key-lime-mini-mousse-cakes-116470.aspx (may not work)