Orange-Coconut Angel Food Cake

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

Methods :

Prepare cake mix according to the package directions, using 1 cup of the water and 1/3 cup orange juice instead of the liquid called for on pack age. (I have done this in alot of cakes and thrown in a can of the mandarin- oranges diced up for good measure). Stir in 1 teaspoon orange extract. Spoon evenly in to an ungreased 10-inch tube pan.
 
Bake at 375 degrees on the 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 the slice horizontally in to 4 equal layers; set aside.
 
Combine pudding mix and the skim milk in a large saucepan; bring to a boil over medium heat,stirring constantly. Remove from heat, and the stir in remaining 1 teaspoon orange extract and the orange rind. Cool mixture. Fold 1 cup coconut and the 1 cup whipped topping in to pudding mixture.
 
Place bottom cake layer on a serving plate; spread top of the layer with one third pudding mixture. Repeat process with the 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.