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Orange-Coconut Angel Food Cake

 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


  • 1 package (16 ounces) angel food cake mix
  • 1 cup cold water
  • 1/3 cup orange juice
  • 2 teaspoons McCormick® Pure 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


  • 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.
Nutritional 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.