orange, coconut angel food cake

Name: Orange, Coconut Angel Food Cake
Prep time: 25 min
Cook time: 30 min
Yield: 14
Ingredients: 1 package(s) (16 ounces) angel food cake mix; 1 cup(s) cold water; 1/3 cup(s) orange juice; 2 teaspoon(s) orange extract, divided; 1 3/4 cup(s) milk; 1 package(s) (1 ounce) instant vanilla pudding mix; 1 tablespoon(s) grated orange peel; 1 1/4 cup(s) flaked coconut, divided; 1 - ( 8 ounce ) frozen whipped topping, thawed , divided

(5 RATINGS)

210 Pinches 1 Photo

CJ *

Somewhere, PA

Updated on Jan 19, 2013

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

Rate

prep time 25 Min

cook time 30 Min

method ---

yield 14 serving(s)

Ingredients

1 package (16 ounces) angel food cake mix
1 cup cold water
1/3 cup orange juice
2 teaspoons orange extract, divided
1 3/4 cups milk
1 package (1 ounce) instant vanilla pudding mix
1 tablespoon grated orange peel
1 1/4 cups flaked coconut, divided
1 - ( 8 ounce ) frozen whipped topping, thawed , divided

How To Make orange, coconut angel food cake

Step 1

Preheat oven to 375 degree F.

Step 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.
Step 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.
Step 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.
Step 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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