Ingredients
1 package (16 ounces) angel food cake mix1 cup cold water1/3 cup orange juice2 teaspoons orange extract, divided1-3/4 cups cold fat-free milk1 package (1 ounce) sugar-free instant vanilla pudding mix1 tablespoon grated orange zest1-1/4 cups sweetened shredded coconut, divided1 carton (8 ounces) frozen reduced-fat whipped topping, thawed, divided
Preparation
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.
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.
In a small bowl, whisk milk and pudding mix for 2 minutes. Stir in orange zest 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.
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.
