Orange-Coconut Angel Food Cake

By izzie

Ingredients

• 1 pkg. (16 oz.) angel food cake mix
• 1 cup cold water
• 1/3 cup orange juice
• 2 tsp. orange extract, divided
• 3/4 / cups cold fat-free milk
• 1 pkg. (1 oz.) sugar free instant vanilla pudding mix
• 1 tbsp. grated orange peel
• 1 1/4 cups flaked coconut, divided
• 1 carton (8 oz.) frozen reduced-fat whipped topping, thawed, divided

Details

Servings 14

Preparation

Step 1

In a large bowl, combine the cake mix, water, orange juice and 1 tsp. 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 degrees for 30-35 minutes or until lightly browned and entire top appears dry. Immediately invert pan onto a wire rack; cool completely, about 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.

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.