1 pk Angel food cake mix
1 c Water
1/3 c Orange juice; freshly
-squeezed
2 ts Orange extract; divided
1 pk Vanilla pudding mix; (small)
2 c Skim milk
1 tb Grated orange rind
2 c Coconut; flaked;divided
2 1/2 c Cool whip lite?; thawed and
-divided
Prepare cake mix according to package directions, using 1 cup water and 1/3
cup orange juice instead of liquid called for on pack- age. (I have done
this in alot of cakes and thrown in a can of mandarin- oranges diced up for
good measure). Stir in 1 teaspoon orange extract. Spoon evenly into an
ungreased 10-inch tube pan.
Bake at 375 degrees on lowest oven rack for 30 minutes or until cake
springs back when lightly touched. Invert pan; cool 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 milk in a large saucepan; bring to a boil over
medium heat, stirring constantly. Remove from heat, and stir in remaining 1
teaspoon orange extract and orange rind. Cool mixture. Fold 1 cup coconut
and 1 cup whipped topping into pudding mixture.
Place bottom cake layer on a serving plate; spread top of layer with one
third pudding mixture. Repeat process with remaining cake layers and
pudding mixture, ending with top cake layer.
Spread remaining 1 1/2 cups whipped topping on top and sides of cake;
sprinkle with remaining 1 cup coconut. Store in refrigerator. Yield: 16
servings.
Yields
1 Servings