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Ingredients
- 1 pkt angel food cake mix
- 1 c. water
- 1/3 c. orange juice freshly squeezed
- 2 tsp orange extract divided
- 1 pkt vanilla pudding mix (small)
- 2 c. skim lowfat milk
- 1 Tbsp. grated orange rind
- 2 c. coconut flaked,divided
- 2Â 1/2 c. Cold Whip Lite thawed and divided
Directions
- Prepare cake mix according to package directions, using 1 c. water and 1/3 c. orange juice instead of liquid called for on pack- age. (I have done this in alot of cakes and thrown in a can of mand- rin oranges diced up for good measure). Stir in 1 tsp. orange extract. Spoon proportionately into an ungreased 10-inch tube pan.
- Bake at 375 degrees on lowest oven rack for 30 min or possibly till cake springs back when lightly touched. Invert pan; cold completely.
- Loosen cake from sides of pan, using a narrow metal spatula; remove from pan, and slice horizontally into 4 equal layers; set aside.
- Combine pudding mix and skim lowfat milk in a large saucepan; bring to a boil over medium heat, stirring constantly. Remove from heat, and stir in remaining 1 tsp. orange extract and orange rind. Cold mix. Fold 1 c. coconut and 1 c. whipped topping into pudding mix.
- Place bottom cake layer on a serving plate; spread top of layer with one third pudding mix. Repeat process with remaining cake layers and pudding mix, ending with top cake layer.
- Spread remaining 1 1/2 c. whipped topping on top and sides of cake; sprinkle with remaining 1 c. coconut. Store in refrigerator.
- Yield: 16servings.
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