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!!
- 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)
Directions See How It's Made
- 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**.