1 cup water

1/3 cup freshly squeezed orange juice

2 teaspoons orange extract, divided

1 (3 oz.) pkg. vanilla pudding mix

2 cups skim milk

1 tablespoon grated orange rind

2 cups flaked coconut, divided

2-1/2 cups reduced-fat frozen whipped topping, thawed and divided

 

Prepare cake mix according to package directions, using 1 cup water and 1/3 cup orange juice instead of liquid called for on package.  Stir in 1 teaspoon orange extract.  Spoon evenly into an ungreased 10-inch tube pan.

 

Bake at 375 deg. 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 saucepan; bring to a boil over medium heat; stir in remaining orange extract and orange rind.  Cool.  Fold in 1 cup of coconut and 1 cup whipped topping.

 

Place bottom cake layer on a serving plate; spread top of layer with 1/3 of the pudding mixture.  Repeat procedure with remaining cake layers and puccing mixture, ending with top cake layer.  Spread remaining 1-1/2 cups whipped topping on top and sides of cake; sprinkle with remaining coconut.  Store in refrigerator.

 

Yield:  16 servings.

 

Per serving:

Calories  193 (21% from fat)

Fat  4.5 gm (2.5 g saturated)

Cholesterol   1 mg.

Sodium  301 mg.