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1
Preheat oven to 350u00b0.
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2
Prepare angle food cake batter and use 1 cup water and 1/3 cup orange juice for liquids, instead of what the package indicates.
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3
Fold in 1 teaspoon of the orange extract.
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4
Pour into 10-inch ungreased tube pan and spread evenly.
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5
Break air pockets by cutting through the batter with a knife.
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6
Bake on lowest rack for 30 minutes, or until cake springs back when lightly touched in the center.
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7
Remove cake from oven; invert pan and let cake cool completely up side down in pan.
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8
Loosen cake from sides of pan using a long spatula; remove from pan.
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9
Slice cake horizontally into 4 equal layers using a serrated knife; set layers aside.
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10
In a small bowl, prepare instant pudding mix according to package directions, using skim milk.
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11
Stir in remaining 1 teaspoon orange extract and orange rind.
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12
Fold in 1 cup coconut and 3/4 cup whipped topping. Chill at least 15 minutes.
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13
Place bottom cake layer on serving plate; spread with 1/3 of pudding mixture.
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14
Repeat with remaining cake layers, ending with top cake layer.
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15
Spread remaining 2 1/2 cups whipped topping over top and sides of cake; sprinkle with remaining 1 cup coconut.
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16
Store loosely covered in refrigerator until served.
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17
**Recipe can be revised according to package directions of cake mix and pudding**.
