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.