Orange-Coconut Angel Food Cake

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READY IN: 1hr 15mins
SERVES: 14
UNITS: US

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)
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DIRECTIONS

  • 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**.
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