Description
A vibrant and moist orange coconut cake showcasing a tropical blend of citrus and coconut flavors—perfect for any celebration.
Ingredients
Scale
- 2 1/2 cups all-purpose flour
- 2 1/2 tsp baking powder
- 1/2 tsp baking soda
- 1/2 tsp salt
- 1 cup unsalted butter (room temp)
- 1 3/4 cups sugar
- 4 large eggs
- Zest of 2 oranges
- 1/2 cup fresh orange juice
- 1 tsp vanilla extract
- 1 cup coconut milk (or buttermilk for a slight tang)
- 1 cup sweetened shredded coconut
Instructions
- Preheat oven to 350°F (175°C). Grease and flour two 8-inch or 9-inch round cake pans.
- Dry ingredients: In a medium bowl, whisk flour, baking powder, baking soda, and salt.
- Cream butter & sugar: In a large bowl, beat butter and sugar until fluffy. Add eggs one at a time, then mix in orange zest and vanilla.
- Mix liquids: Combine orange juice and coconut milk.
- Combine: Alternately add flour mix and juice/milk mixture to the butter mix, beginning and ending with flour. Stir in the shredded coconut at the end.
- Bake: Divide batter between pans and bake 25–30 minutes, or until a toothpick comes out clean. Let cool completely.
- Make frosting: Beat cream cheese and butter until smooth. Gradually add powdered sugar, then orange juice/zest, vanilla, and salt.
- Frost and decorate: Frost the cooled cake and press shredded coconut onto the sides and top.
Notes
- Thin orange slices or candied orange peel
- Toasted coconut flakes
- A drizzle of white chocolate or orange glaze
- Prep Time: 25 minutes
- Cook Time: 30 minutes
- Category: Baking
- Cuisine: American
Nutrition
- Serving Size: 12 slices
- Calories: 530 kcal
- Sugar: 45g
- Sodium: 220mg
- Fat: 28g
- Saturated Fat: 18g
- Trans Fat: 0g
- Carbohydrates: 65g
- Fiber: 1g
- Protein: 4g
- Cholesterol: 85 mg
Keywords: Orange Coconut Cake, Citrus Coconut Cake