Orange coconut cake
This Orange Coconut Cake combines the zesty citrus flavor of oranges with the sweet nuttiness of dried coconut, enhanced by a touch of cinnamon. It's a moist cake baked to perfection, making it perfect for any occasion.
Cook time 60 min
Prep time 295 min
Ingredients:
3 oranges1 cup butter
1.50 cups sugar
5 eggs
1 cup dried coconut meat
1 cup self-raising flour
1 cup bread crumbs
1 lemon
1 cinnamon stick
2 garlic cloves
If you’re looking for a delightful dessert that combines the zesty flavor of oranges with the nutty sweetness of coconut, then this Orange Coconut Cake is perfect for you. This recipe includes fresh oranges, dried coconut meat, and a hint of cinnamon, making it a unique and flavorful treat for any occasion.
Instructions:
- Preheat your oven to 350°F (175°C).
- Grease and flour a 9-inch cake pan or line it with parchment paper.
- Zest the oranges and set the zest aside.
- Peel the oranges, removing as much of the pith as possible.
- Separate the segments, remove any seeds, and finely chop or blend the segments into a pulp.
- In a large mixing bowl, cream the softened butter and sugar together until light and fluffy.
- Beat in the eggs, one at a time, ensuring each egg is fully incorporated before adding the next.
- Add the orange zest, dried coconut meat, and the lemon zest and juice to the mixture.
- Mix in the self-raising flour and bread crumbs until just combined.
- Stir the orange pulp into the batter until evenly distributed.
- For a unique flavor twist, optionally stir in the finely minced garlic and a pinch of cinnamon. The garlic will add a slight savory hint, while the cinnamon adds warmth.
- Pour the batter into the prepared cake pan, spreading it out evenly.
- Place the cinnamon stick in the center of the batter, ensuring it stands upright.
- Bake in the preheated oven for approximately 40-50 minutes, or until a toothpick inserted into the center of the cake comes out clean.
- Allow the cake to cool in the pan for about 10 minutes.
- Remove the cake from the pan and cool completely on a wire rack.
- Once completely cooled, cut the cake into slices and serve.
- The cake can be served as is or with a light dusting of powdered sugar on top for some added sweetness, or decorate with some orange zest.
This Orange Coconut Cake is a wonderfully moist and flavorful dessert that’s sure to impress your friends and family. The combination of orange, coconut, and a hint of cinnamon creates a delightful cake that’s perfect for any special occasion or just as a sweet treat to enjoy at home.
Orange coconut cake FAQ:
The cake should bake in a preheated oven at 350°F (175°C) for approximately 40-50 minutes. It's done when a toothpick inserted into the center comes out clean.
In addition to the toothpick test, the edges of the cake will start to pull away from the sides of the pan and the top should be golden brown.
You should use a 9-inch cake pan for this Orange Coconut Cake. Make sure to grease and flour the pan or line it with parchment paper for easier removal.
Store any leftover cake in an airtight container at room temperature for up to 3 days, or refrigerate it for up to a week. You can also freeze it for longer storage, up to 3 months.
While you can use orange juice in a pinch, it won't provide the same texture or flavor as fresh oranges. If using juice, reduce the sugar slightly and add zest for the best flavor.
Cooking Tips:
- Make sure the butter is at room temperature before you start; this will make it easier to blend with the sugar.
- Use fresh, high-quality oranges to ensure the best flavor.
- When zesting the lemon, make sure to avoid the white pith as it can be bitter.
- Toasted coconut can add an extra layer of flavor. Consider toasting the dried coconut meat lightly before adding it to the batter.
- Check the cake for doneness by inserting a toothpick into the center; if it comes out clean, the cake is ready.
- You can add a simple glaze made from orange juice and powdered sugar for an extra touch of sweetness and a beautiful finish.
Nutrition Facts
10 ServingsCalories 500kcal
Protein 7g
Carbohydrates 60g
Fiber 3.90g
Sugar 40g
Fat 27g
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