Orange-Coconut Angel Food Cake

READY IN: 1hr 15mins
Recipe by Cooking to Perfection

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.

Top Review by TommyGato

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!!

Ingredients Nutrition

  • 1 (16 ounce) package angel food cake mix (or homemade angel food cake)
  • 1 cup water
  • 13 cup fresh orange juice
  • 2 teaspoons orange extract, divided
  • 1 (3 1/2 ounce) package French vanilla instant pudding
  • 1 14 cups skim milk
  • 1 tablespoon grated orange rind
  • 2 cups sweetened flaked coconut, divided
  • 3 14 cups frozen whipped topping (can be fat free)

Directions

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

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