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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
  • Total Time
    Prep: 25 min. Bake: 30 min. + cooling
  • Makes
    14 servings

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 zest
  • 1-1/4 cups sweetened shredded 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 zest 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.
Nutrition Facts
1 slice: 222 calories, 5g fat (4g saturated fat), 1mg cholesterol, 361mg sodium, 39g carbohydrate (29g sugars, 1g fiber), 4g protein.

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