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Orange-Coconut Angel Food Cake

Everyone who tries this luscious cake loves it, even those who aren't watching their weight. I have several cake recipes, but this is my favorite. —Betty Kinser, Elizabethton, Tennessee

14 ServingsPrep: 25 min. Bake: 30 min. + cooling

Ingredients

1 package (16 ounces) 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 package (1 ounce) sugar-free instant vanilla pudding mix
1 tablespoon grated orange peel
1-1/4 cups flaked coconut, divided
1 carton (8 ounces) frozen reduced-fat whipped topping, thawed, divided

Directions

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.
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.
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

2 of 2

Orange-Coconut Angel Food Cake (continued)

Directions (continued)

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. Yield: 14
servings.

Nutrition Facts: 1 slice equals 222 calories, 5 g fat (4 g saturated fat), 1 mg cholesterol, 361 mg sodium, 39 g carbohydrate, 1 g fiber, 4 g protein.