Orange, Coconut Angel Food Cake

Cassie *


I love Angel Food Cake, and this one is delicious..

I have many cake recipes, but this one is one of my all time favorites.

Many, many times this cake has been tested and approved.

To make a lighter version, use fat free milk, sugar free pudding, light cool whip..I have done this before, and is still delicious.

Recipe from: Taste of Home

pinch tips: How to Measure Ingredients





25 Min


30 Min


1 pkg
(16 ounces) angel food cake mix
1 c
cold water
1/3 c
orange juice
2 tsp
orange extract, divided
1 3/4 c
1 pkg
(1 ounce) instant vanilla pudding mix
1 Tbsp
grated orange peel
1 1/4 c
flaked coconut, divided
( 8 ounce ) frozen whipped topping, thawed , divided

Directions Step-By-Step

Preheat oven to 375 degree F.
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 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.


About this Recipe

Course/Dish: Cakes, Puddings
Hashtags: #coconut, #food, #orange, #angel