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Orange-Coconut Angel Food Cake


A beautiful, light angel food cake flavored with orange juice zest, and shredded coconut.

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Rate this recipe 4.7/5 (19 Votes)


  • 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


Servings 14
Preparation time 25mins
Cooking time 55mins
Adapted from


Step 1

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.

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