Butter Orange Coconut Coffee Cake
Indulge in the perfect balance of tangy citrus, tropical sweetness, and buttery richness with this Butter Orange Coconut Coffee Cake. This decadent treat combines the brightness of fresh orange zest and juice with the creaminess of coconut milk, creating a moist and tender crumb that's simply irresistible. A layer of shredded sweetened coconut adds texture and a hint of tropical flair, while the buttery base brings classic comfort to every bite. Perfectly golden and subtly sweet, this coffee cake is finished with a light dusting of powdered sugar for a touch of elegance. Ready in under an hour, it's an ideal centerpiece for brunch, a cozy afternoon snack, or dessert with a cup of freshly brewed coffee.
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Recipe Information
Ingredients
- 2 cups All-purpose flour
- 2 teaspoons Baking powder
- 0.5 teaspoons Baking soda
- 0.5 teaspoons Salt
- 0.5 cups Unsalted butter
- 1 cups Granulated sugar
- 0.5 cups Brown sugar
- 3 large Eggs
- 2 teaspoons Vanilla extract
- 2 tablespoons Orange zest
- 0.25 cups Orange juice
- 0.5 cups Coconut milk
- 1 cup Shredded sweetened coconut
- 2 tablespoons Powdered sugar (optional for topping)
Instructions
Preheat your oven to 350°F (175°C) and grease a 9-inch round or square baking pan.
In a mixing bowl, whisk together the flour, baking powder, baking soda, and salt. Set aside.
In a large bowl, cream the butter, granulated sugar, and brown sugar together until light and fluffy using a hand or stand mixer.
Add the eggs one at a time, beating well after each addition. Mix in the vanilla extract and orange zest.
Reduce the mixer speed to low and gradually add the dry ingredients, alternating with the orange juice and coconut milk. Begin and end with the dry ingredients. Mix until just combined; do not overmix.
Fold in the shredded sweetened coconut gently using a silicone spatula or spoon.
Pour the batter into the prepared baking pan and spread it evenly.
Bake in the preheated oven for 30 to 35 minutes, or until a toothpick inserted into the center comes out clean.
Remove from the oven and allow the cake to cool in the pan for 10 minutes. Then, transfer it to a wire rack to cool completely.
If desired, dust the top of the cooled cake with powdered sugar before serving.
Nutrition Facts
Calories |
3887 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 123.9 g | 159% | |
| Saturated Fat | 83.2 g | 416% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 682 mg | 227% | |
| Sodium | 3056 mg | 133% | |
| Total Carbohydrate | 664.0 g | 241% | |
| Dietary Fiber | 26.4 g | 94% | |
| Total Sugars | 418.5 g | ||
| Protein | 53.4 g | 107% | |
| Vitamin D | 3.1 mcg | 15% | |
| Calcium | 256 mg | 20% | |
| Iron | 16.5 mg | 92% | |
| Potassium | 1377 mg | 29% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
