Orange-Coconut Angel Food Cake

Orange-CoconutAngel Food Cake

Serves14

1Package (16 Ounces) Angel Food Cake Mix

1Cup Cold Water

1/3Cup Orange Juice

2Teaspoons Orange Extract, Divided

1 Cups Cold Fat-Free Milk

1Package (1 Ounce) Sugar-Free Instant Vanilla Pudding Mix

1Tablespoon Grated Orange Peel

1 Cups Flaked Coconut, Divided

1Carton (8 Ounces) Frozen Reduced-Fat Whipped Topping, Thawed, Divided

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-inch tube pan.
Bake at 375F 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 cup coconut and 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.