Coconut Orange Cake
Indulge in the tropical decadence of this Coconut Orange Cake, a dessert that perfectly balances zesty citrus and the rich, creamy notes of coconut. This easy-to-make cake starts with a moist and flavorful base infused with fresh orange zest, vibrant orange juice, and luscious coconut milk, creating a texture that's irresistibly tender. Shredded coconut adds a delightful bite, while a drizzle of tangy orange glaze provides a glossy finish that enhances its bright, fruity notes. For the ultimate presentation, sprinkle extra coconut on top, giving it a whimsical touch of texture and appeal. Perfect for brunches, celebrations, or a simple sweet treat, this heavenly cake is sure to impress your guests and become a new favorite. Ready in just under an hour, this Coconut Orange Cake is a beautiful blend of tropical flavors and easy baking magic!
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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
- 1.5 cups granulated sugar
- 0.5 cups unsalted butter, softened
- 3 large eggs
- 1 tablespoon orange zest
- 0.75 cups fresh orange juice
- 0.5 cups unsweetened coconut milk
- 1 cup shredded coconut (sweetened or unsweetened)
- 1 cup powdered sugar
- 2 tablespoons fresh orange juice (for glaze)
- 0.25 cup shredded coconut (for topping, optional)
Instructions
Preheat your oven to 350°F (175°C) and grease a 9-inch round cake pan. Line the bottom with parchment paper for easier removal.
In a medium bowl, whisk together the all-purpose flour, baking powder, baking soda, and salt. Set aside.
In a large mixing bowl, cream together the softened butter and granulated sugar using a hand or stand mixer until light and fluffy, about 2-3 minutes.
Beat in the eggs one at a time, ensuring each is fully incorporated before adding the next.
Add the orange zest, fresh orange juice, and unsweetened coconut milk to the wet ingredients. Mix until combined.
Gradually add the dry ingredients into the wet ingredients in three additions, mixing just until no streaks of flour remain.
Gently fold in the shredded coconut using a spatula, ensuring it is evenly distributed throughout the batter.
Pour the batter into the prepared cake pan and smooth the surface with a spatula.
Bake for 30-35 minutes, or until a toothpick inserted into the center of the cake comes out clean.
Remove the cake from the oven and allow it to cool in the pan for 10 minutes. Then, transfer it to a wire rack to cool completely.
In a small bowl, whisk together the powdered sugar and 2 tablespoons of fresh orange juice to create a smooth glaze.
Once the cake is fully cooled, drizzle the glaze over the top, allowing it to drip down the sides.
Optional: Sprinkle additional shredded coconut on top of the glaze for extra texture and flavor.
Slice and serve your Coconut Orange Cake. Store leftovers in an airtight container at room temperature for up to 3 days.
Nutrition Facts
Calories |
4409 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 174.1 g | 223% | |
| Saturated Fat | 119.2 g | 596% | |
| Polyunsaturated Fat | 0.1 g | ||
| Cholesterol | 816 mg | 272% | |
| Sodium | 3002 mg | 131% | |
| Total Carbohydrate | 680.2 g | 247% | |
| Dietary Fiber | 25.1 g | 90% | |
| Total Sugars | 456.2 g | ||
| Protein | 53.8 g | 108% | |
| Vitamin D | 3.1 mcg | 15% | |
| Calcium | 425 mg | 33% | |
| Iron | 16.9 mg | 94% | |
| Potassium | 1498 mg | 32% | |
*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.
