Tropical Angel Food Cake

Tropical flavors of orange, lemon, rum and coconut intermingle in the light-as-air cake.

1/4 cup Watkins Vanilla Dessert Mix
2 tbsp. sugar
1/4 cup water
1 1/4 cups skim milk
3/4 to 1 tsp. Watkins Orange Extract
1 package (1 lb.) one-step angel food cake mix
3/4 cup water
1/2 cup orange juice
1/2 tsp Watkins Lemon Extract
1/4 tsp. Watkins Rum Extract
1/2 cup flaked coconut, toasted
1 container (8 oz.) reduced-calorie frozen whipped topping, thawed and divided
1/2 tsp. Watkins Rum Extract
1/2 tsp. Watkins White Vanilla Flavor

Combine Dessert Mix, sugar, water, and milk in medium saucepan. Cook and stir over medium heat until mixture begins to boil and thicken.
Pour into a large bowl and add Orange Extract. Place a sheet of
plastic wrap directly on top of pudding. Allow to cool to room
temperature. Preheat oven to 375 degrees. In large mixing bowl,
prepare angel food cake mix according to direction on package, using the 3/4 cup water, orange juice, and Lemon and Rum Extracts instead of liquid called for on package. Spoon evenly into an ungreased 10-inch tube pan. Bake on lowest oven rack for 30 minutes or until cake springs back when lightly touched. Invert cake in pan on funnel or bottle neck; cool completely. Loosen cake from sides of pan, using a narrow metal spatula. Remove from pan and slice into 3 horizontal layers. Fold 3/4 cup whipped topping into cooked pudding mixture.
Place bottom cake layer on a serving plate; spread top of layer with half of pudding mixture. Top with another layer of cake, remaining pudding mixture, and top of cake. Add Rum Extract and White Vanilla to remaining whipped topping and frost sides and top of cake.
Sprinkle sides and top with toasted coconut. Store in refrigerator.
Makes 14 servings.


Debbie Nelsen
Buy Extracts here