ORANGE-COCONUT ANGEL FOOD CAKE RECIPE - (4.7/5)

Orange-Coconut Angel Food Cake Recipe - (4.7/5) image

Provided by á-72953

Number Of Ingredients 9

1 (16-ounce) package angel food cake mix
1 cup cold water
1/3 cup orange juice
2 teaspoons orange extract, divided
1 3/4 cups cold fat-free milk
1 (1-ounce) package sugar-free instant vanilla pudding mix
1 tablespoon grated orange peel
1 1/4 cups flaked coconut, divided
1 (8-ounce) carton frozen reduced-fat whipped topping, thawed, divided

Steps:

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-inch tube pan. Bake at 375°F for 30 to 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. 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. 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.