Recipe - Orange-Coconut Angel Food Cake

1 pack Angel food cake mix
1 cup Water
1/3 cup Orange juice; freshly
squeezed
2 teaspoon Orange extract; divided
1 pack Vanilla pudding mix; (small)
2 cup Skim milk
1 tablespoon Grated orange rind
2 cup Coconut; flaked;divided
2 One half cup 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 minced up for
good measure). Stir in 1 teaspoon orange extract. Spoon evenly into an
ungreased 10inch 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 One half cups whipped topping on top and sides of cake;
sprinkle with remaining 1 cup coconut. Store in refrigerator. Yield: 16
servings.

Recipe by: Southern Living (Ozettt)

Posted to TNT Recipes Digest by louiseh louiseh@earthlink.net on Apr 30,
1998