Orange-Coconut Angel Food Cake |
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Prep Time: 45 Minutes Cook Time: 30 Minutes |
Ready In: 75 Minutes Servings: 14 |
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This low-fat angle food cake is not your typical tasteless cake. The orange custard and the coconut add much-needed flavor to the cake. This makes a great summer treat that is very easy to assemble. Ingredients:
1 (16 ounce) package angel food cake mix (or homemade angel food cake) |
1 cup water |
1/3 cup fresh orange juice |
2 teaspoons orange extract, divided |
1 (3 1/2 ounce) package french vanilla instant pudding |
1 1/4 cups skim milk |
1 tablespoon grated orange rind |
2 cups sweetened flaked coconut, divided |
3 1/4 cups frozen whipped topping (can be fat free) |
Directions:
1. Preheat oven to 350°.
2. Prepare angle food cake batter and use 1 cup water and 1/3 cup orange juice for liquids, instead of what the package indicates.
3. Fold in 1 teaspoon of the orange extract.
4. Pour into 10-inch ungreased tube pan and spread evenly.
5. Break air pockets by cutting through the batter with a knife.
6. Bake on lowest rack for 30 minutes, or until cake springs back when lightly touched in the center.
7. Remove cake from oven; invert pan and let cake cool completely up side down in pan.
8. Loosen cake from sides of pan using a long spatula; remove from pan.
9. Slice cake horizontally into 4 equal layers using a serrated knife; set layers aside.
10. In a small bowl, prepare instant pudding mix according to package directions, using skim milk.
11. Stir in remaining 1 teaspoon orange extract and orange rind.
12. Fold in 1 cup coconut and 3/4 cup whipped topping. Chill at least 15 minutes.
13. Place bottom cake layer on serving plate; spread with 1/3 of pudding mixture.
14. Repeat with remaining cake layers, ending with top cake layer.
15. Spread remaining 2 1/2 cups whipped topping over top and sides of cake; sprinkle with remaining 1 cup coconut.
16. Store loosely covered in refrigerator until served.
17. **Recipe can be revised according to package directions of cake mix and pudding**.
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