orange, coconut angel food cake
(5 ratings)
I love Angel Food Cake, and this one is delicious.. I have many cake recipes, but this one is one of my all time favorites. Many, many times this cake has been tested and approved. To make a lighter version, use fat free milk, sugar free pudding, light cool whip..I have done this before, and is still delicious. Recipe from: Taste of Home
(5 ratings)
yield
14 serving(s)
prep time
25 Min
cook time
30 Min
Ingredients For orange, coconut angel food cake
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1 pkg(16 ounces) angel food cake mix
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1 ccold water
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1/3 corange juice
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2 tsporange extract, divided
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1 3/4 cmilk
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1 pkg(1 ounce) instant vanilla pudding mix
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1 Tbspgrated orange peel
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1 1/4 cflaked coconut, divided
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1( 8 ounce ) frozen whipped topping, thawed , divided
How To Make orange, coconut angel food cake
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1Preheat oven to 375 degree F.
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2In 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.
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3Bake 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.
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4In 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 3/4 cup coconut and 3/4 cup whipped topping.
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5Split 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. Enjoy!
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