Orange-coconut Angel Food Cake

Total Time: 1 hr 15 mins Preparation Time: 45 mins Cook Time: 30 mins

Ingredients

• Servings: 14
• 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)

Recipe

• 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**.