Mix dry pudding mix and pineapple in medium bowl. Gently stir in half the COOL WHIP.
Cut cake horizontally into 3 layers. Place bottom cake layer, cut-side up, on serving plate; top with 1 cup pudding mixture. Cover with middle cake layer and remaining pudding mixture. Top with remaining cake layer. Stir lime zest into remaining COOL WHIP; frost top and side with cake.
Refrigerate at least 1 hour. Sprinkle with toasted coconut just before serving.
Prepare using 1 pkg. (1 oz.) JELL-O Vanilla Flavor Sugar Free Fat Free Instant Pudding and COOL WHIP LITE Whipped Topping.
How to Cut the Angel Food Cake
Use a serrated knife and gentle sawing motion to easily cut the cake into slices as directed.
Store leftovers in refrigerator.
Calories From Fat
% Daily Value*
Total Fat 6g
Saturated Fat 5g
Trans Fat 0g
Total Carbohydrates 39g
Dietary Fiber 1g
* Percent Daily Values are based on a 2,000 calorie diet.
* Nutrition information is estimated based on the ingredients and cooking instructions as described in each recipe and is intended to be used for informational purposes only. Please note that nutrition details may vary based on methods of preparation, origin and freshness of ingredients used.