Swans Down Orange Coconut Cake
Indulge in the bright, tropical flavors of this Swans Down Orange Coconut Cake, a light and airy dessert that’s as fragrant as it is delicious. Made with premium Swans Down cake flour, this recipe combines freshly zested oranges, creamy coconut milk, and shredded sweetened coconut for an irresistible blend of citrusy and nutty notes. Alternating layers of fluffy cake are baked to golden perfection and finished with a delicate dusting of powdered sugar and toasted coconut. Perfect for celebrations or as a vibrant centerpiece for any dessert table, this cake pairs beautifully with a cup of tea or coffee. With its moist crumb, zesty aroma, and tropical flair, this show-stopping treat is sure to impress.
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Recipe Information
Ingredients
- 3 cups Swans Down cake flour
- 1 tablespoon Baking powder
- 0.5 teaspoon Salt
- 1 cup Unsalted butter, softened
- 2 cups Granulated sugar
- 4 pieces Large eggs, room temperature
- 2 pieces Oranges (zest)
- 0.75 cup Orange juice, freshly squeezed
- 0.5 cup Coconut milk
- 2 teaspoons Vanilla extract
- 1.5 cups Shredded sweetened coconut
- 1 tablespoon Powdered sugar (for decoration)
Instructions
Preheat oven to 350°F (175°C) and grease two 9-inch round cake pans. Line the bottoms with parchment paper for easy release.
In a medium bowl, sift together the Swans Down cake flour, baking powder, and salt. Set aside.
In a large bowl, cream the butter and granulated sugar together using a hand or stand mixer on medium speed until light and fluffy, about 3-4 minutes.
Add the eggs one at a time to the butter mixture, beating well after each addition. Stir in the orange zest and mix until fully incorporated.
In a small bowl, combine the orange juice, coconut milk, and vanilla extract.
Gradually add the dry ingredients to the wet ingredients in three batches, alternating with the orange juice mixture, beginning and ending with the dry ingredients. Mix until just combined, being careful not to overmix.
Fold in 1 cup of shredded coconut gently with a spatula.
Divide the batter evenly between the prepared cake pans and smooth the tops with a spatula.
Bake in the preheated oven for 35-40 minutes, or until a toothpick inserted into the center comes out clean.
Remove cakes from the oven and allow them to cool in the pans for 10 minutes, then transfer them to a wire rack to cool completely.
Once cooled, dust the top of each cake with powdered sugar, or layer and frost as desired.
Sprinkle the remaining shredded coconut on top as a garnish before serving.
Slice and enjoy the tropical and citrusy flavors of this Swans Down Orange Coconut Cake!
Nutrition Facts
Calories |
461 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 20.1 g | 26% | |
| Saturated Fat | 12.6 g | 63% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 104 mg | 35% | |
| Sodium | 252 mg | 11% | |
| Total Carbohydrate | 66.2 g | 24% | |
| Dietary Fiber | 1.8 g | 6% | |
| Total Sugars | 41.4 g | ||
| Protein | 4.6 g | 9% | |
| Vitamin D | 0.6 mcg | 3% | |
| Calcium | 21 mg | 2% | |
| Iron | 1.5 mg | 8% | |
| Potassium | 122 mg | 3% | |
*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.
