Ingredients:
1 (16 ounce) packages angel food cake mix ( or homemade angel food cake)
1 cup water
1/3 cup fresh orange juice
2 teaspoons orange extract, divided
1 (3 1/2 ounce) packages French vanilla instant pudding
1 1/4 cups skim milk
1 tablespoon grated orange rind
2 cups sweetened flaked coconut, divided
3 1/4 cups frozen whipped topping ( can be fat free)
Directions:
Preheat oven to 350F.
Prepare angle food cake batter and use 1 cup water and 1/3 cup orange juice for liquids, instead of what the package indicates.
Fold in 1 teaspoon of the orange extract.
Pour into 10-inch ungreased tube pan and spread evenly.
Break air pockets by cutting through the batter with a knife.
Bake on lowest rack for 30 minutes, or until cake springs back when lightly touched in the center.
Remove cake from oven; invert pan and let cake cool completely up side down in pan.
Loosen cake from sides of pan using a long spatula; remove from pan.
Slice cake horizontally into 4 equal layers using a serrated knife; set layers aside.
In a small bowl, prepare instant pudding mix according to package directions, using skim milk.
Stir in remaining 1 teaspoon orange extract and orange rind.
Fold in 1 cup coconut and 3/4 cup whipped topping. Chill at least 15 minutes.
Place bottom cake layer on serving plate; spread with 1/3 of pudding mixture.
Repeat with remaining cake layers, ending with top cake layer.
Spread remaining 2 1/2 cups whipped topping over top and sides of cake; sprinkle with remaining 1 cup coconut.
Store loosely covered in refrigerator until served.
**Recipe can be revised according to package directions of cake mix and pudding**.
Servings: 14
Time preparation: 45 min.
Time total: 75 min.