| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Vegetables, Dairy | Vegetarian | Cakes & fro, Vegetarian, Eat-lf mail | 1 | Servings |
INGREDIENTS
| 1 | pk | Angel food cake mix |
| 1 | c | Water |
| 1/3 | c | Orange juice; freshly squeezed |
| 2 | ts | Orange extract; divided |
| 1 | pk | Vanilla pudding mix; (small) |
| 2 | c | Skim milk |
| 1 | tb | Grated orange rind |
| 2 | c | Coconut; flaked;divided |
| 2 1/2 | c | Cool whip lite¨; thawed and divided |
INSTRUCTIONS
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 diced up for good measure). Stir in 1 teaspoon orange extract. Spoon evenly into an ungreased 10-inch 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 1/2 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
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