Real Recipes From Real Home Cooks ®

orange, coconut angel food cake

(5 ratings)
Recipe by
Cassie *
Somewhere, PA

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

(5 ratings)
yield 14 serving(s)
prep time 25 Min
cook time 30 Min

Ingredients For orange, coconut angel food cake

  • 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
    milk
  • 1 pkg
    (1 ounce) instant vanilla pudding mix
  • 1 Tbsp
    grated orange peel
  • 1 1/4 c
    flaked coconut, divided
  • 1
    ( 8 ounce ) frozen whipped topping, thawed , divided

How To Make orange, coconut angel food cake

  • 1
    Preheat oven to 375 degree F.
  • 2
    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.
  • 3
    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.
  • 4
    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.
  • 5
    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. Enjoy!

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