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Categories:Viewed: 14 - Published at: 7 years ago
Ingredients
- 1 (16 ounce) package angel food cake mix (or homemade angel food cake)
- 1 cup water
- 1/3 cup fresh orange juice
- 2 teaspoons orange extract, divided
- 1 (3 1/2 ounce) package French vanilla instant pudding
- 1 1/4 cups skim milk
- 1 tablespoon grated orange rind
- 2 cups sweetened flaked coconut, divided
- 3 1/4 cups frozen whipped topping (can be fat free)
Method
- Preheat oven to 350°.
- Prepare angle food cake batter and use 1 cup water and 1/3 cup orange juice for liquids, instead of what the package indicates.
- Fold in 1 teaspoon of the orange extract.
- Pour into 10-inch ungreased tube pan and spread evenly.
- Break air pockets by cutting through the batter with a knife.
- Bake on lowest rack for 30 minutes, or until cake springs back when lightly touched in the center.
- Remove cake from oven; invert pan and let cake cool completely up side down in pan.
- Loosen cake from sides of pan using a long spatula; remove from pan.
- Slice cake horizontally into 4 equal layers using a serrated knife; set layers aside.
- In a small bowl, prepare instant pudding mix according to package directions, using skim milk.
- Stir in remaining 1 teaspoon orange extract and orange rind.
- Fold in 1 cup coconut and 3/4 cup whipped topping. Chill at least 15 minutes.
- Place bottom cake layer on serving plate; spread with 1/3 of pudding mixture.
- Repeat with remaining cake layers, ending with top cake layer.
- Spread remaining 2 1/2 cups whipped topping over top and sides of cake; sprinkle with remaining 1 cup coconut.
- Store loosely covered in refrigerator until served.
- **Recipe can be revised according to package directions of cake mix and pudding**.
