Orange Coconut Pound Cake
Infused with the zesty brightness of fresh orange juice and the creamy richness of coconut milk, this Orange Coconut Pound Cake is a tropical twist on a classic dessert. The velvety batter is enriched with shredded coconut and vibrant orange zest, creating a moist and indulgent loaf that’s bursting with flavor. Perfectly golden on the outside and tender on the inside, this cake pairs wonderfully with tea or coffee and makes for a stunning centerpiece at brunch or dessert tables. Finished with a light dusting of powdered sugar, this simple yet elegant treat is as visually appealing as it is delicious. With just 20 minutes of prep and a single hour of baking, this recipe is ideal for novice bakers and seasoned pros alike. Treat your taste buds to the ultimate citrus-coconut harmony with this quick, crowd-pleasing favorite!
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Recipe Information
Ingredients
- 226 grams Unsalted butter, softened
- 300 grams Granulated sugar
- 4 pieces Large eggs
- 60 milliliters Fresh orange juice
- 2 tablespoons Orange zest
- 120 milliliters Full-fat coconut milk
- 250 grams All-purpose flour
- 2 teaspoons Baking powder
- 0.5 teaspoons Salt
- 50 grams Unsweetened shredded coconut
- 30 grams Powdered sugar (optional, for garnish)
Instructions
Preheat your oven to 175°C (350°F) and grease a standard 9x5-inch loaf pan. You can also line it with parchment paper to make removing the cake easier.
In a large mixing bowl, cream the softened butter and granulated sugar together using a hand or stand mixer until light and fluffy, about 3-4 minutes.
Add the eggs, one at a time, beating well after each addition. Make sure the mixture is smooth and fully incorporated.
Mix in the orange juice, orange zest, and coconut milk until thoroughly combined. The liquid might look slightly curdled, but this is normal.
In a separate bowl, whisk together the all-purpose flour, baking powder, and salt.
Gradually add the dry ingredients to the wet ingredients, mixing on low speed until just combined. Be careful not to overmix.
Gently fold in the shredded coconut with a spatula, ensuring it is evenly distributed throughout the batter.
Pour the batter into the prepared loaf pan, spreading it out evenly with a spatula.
Bake in the preheated oven for 55-60 minutes, or until a toothpick inserted into the center of the cake comes out clean.
Remove the cake from the oven and let it cool in the pan for 10 minutes. Then, transfer it to a wire rack to cool completely.
Once the cake is fully cooled, dust it with powdered sugar before serving, if desired.
Slice and enjoy your Orange Coconut Pound Cake with a nice cup of tea or coffee!
Nutrition Facts
Calories |
4735 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 267.7 g | 343% | |
| Saturated Fat | 176.7 g | 883% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 1237 mg | 412% | |
| Sodium | 1536 mg | 67% | |
| Total Carbohydrate | 555.2 g | 202% | |
| Dietary Fiber | 21.6 g | 77% | |
| Total Sugars | 344.2 g | ||
| Protein | 59.1 g | 118% | |
| Vitamin D | 4.0 mcg | 20% | |
| Calcium | 251 mg | 19% | |
| Iron | 21.9 mg | 122% | |
| Potassium | 1372 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.
