Prep 45 mins
Cook 30 mins
This low-fat angle food cake is not your typical tasteless cake. The orange custard and the coconut add much-needed flavor to the cake. This makes a great summer treat that is very easy to assemble.
- 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)
- 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**.
This cake was a huge hit at a friend's birthday dinner! We love moist, filled cakes so I took the liberty of doubling the pudding ingredients. The cake was generously filled and with almost a cup left over, I folded the remaining pudding mixture into the whipped topping to frost the cake. Yum!!! Much better than pain Cool Whip if you ask me. I also sprinkled 2 or 3 tbs. of an orange syrup over each angel layer; to make it I boiled 1/4 cup water and 1/4 cup sugar and when it cooled added 1 tsp. orange extract and 2 1/2 tbs. of rum. Thanks for posting this outstanding recipe!!
This cake is so delicious! I found it when our 2 year old son couldn't eat any fat following a surgery. His birthday was coming up and he had to have a cake!! Well, he's 17 years old now, been eating anything he wants since he was 4, and STILL asks for this cake on his birthday!
I just helped a friend make this cake for his girlfriend's birthday (he found it in a Weight Watcher's cookbook, but the skim milk called for was 1 3/4 cups). It was easy to make and was so luscious looking and delicious that it was hard to believe it was "legal"! Highy recommended even if you aren't concerned with watching your weight!