ORANGE, COCONUT ANGEL FOOD CAKE

Orange, Coconut Angel Food Cake image

Provided by Cassie *

Time 55m

Number Of Ingredients 9

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1 pkg (16 ounces) angel food cake mix
1 c cold water
1/3 c orange juice
2 tsp orange extract, divided
1 3/4 c milk
1 pkg (1 ounce) instant vanilla pudding mix
1 Tbsp grated orange peel
1 1/4 c flaked coconut, divided
1 ( 8 ounce ) frozen whipped topping, thawed , divided

Steps:

1. Preheat oven to 375 degree F.
2. In a large bowl, combine the cake mix, water, orange juice and 1 teaspoon orange extract. Beat on low speed for 30 seconds. Beat on medium for 2 minutes. Spoon into an ungreased 10-in. tube pan.
3. Bake at 375° for 30-35 minutes or until lightly browned and entire top appears dry. Immediately invert pan onto a wire rack; cool completely, about 1 hour. Run a knife around sides of cake and remove from pan.
4. In a small bowl, whisk milk and pudding mix for 2 minutes. Stir in orange peel and remaining orange extract. Let stand for 2 minutes or until soft-set. Fold in 3/4 cup coconut and 3/4 cup whipped topping.
5. Split cake into three horizontal layers. Place bottom layer on a serving plate; top with half of the pudding mixture. Repeat layers. Top with remaining cake layer. Frost top and sides of cake with remaining whipped topping. Toast remaining coconut; sprinkle over top and sides of cake. Store in the refrigerator. Enjoy!