Orange coconut cake
This Orange Coconut Cake combines the zesty flavor of orange with the tropical sweetness of coconut, resulting in a moist and flavorful dessert. Enhanced with almonds and finished with a citrus glaze, it's perfect for any occasion.
Cook time 60 min
Prep time 75 min
Ingredients:
1 cup sugar1 tsp coconut oil
3/4 cup milk (1% fat)
2 eggs
3 cups self-raising flour
1/3 cup almonds
1 cup powdered sugar
1 tbsp orange juice
This Orange Coconut Cake is a delightful and unique dessert that's sure to impress your family and friends. Combining the zesty flavor of orange with the tropical sweetness of coconut, this cake offers a moist, flavorful treat perfect for any occasion. Packed with natural ingredients like almonds and fresh orange juice, it's not only delicious but also carries a hint of healthy goodness.
Instructions:
Preheat the oven to 350°F (175°C). Grease and flour a 9-inch round cake pan.
Finely chop or process the almonds in a food processor until they resemble crumbs. Set aside.
In a large mixing bowl, beat together the sugar and coconut oil until well combined. Gradually add in the eggs, one at a time, beating well after each addition. Pour in the milk and mix until thoroughly combined.
Gradually fold in the self-raising flour, mixing until just combined. You don’t want to overmix the batter as this can make the cake dense.
Gently fold in the finely chopped almonds into the batter.
Pour the batter into the prepared cake pan. Smooth the top with a spatula. Bake in the preheated oven for 30-35 minutes, or until a toothpick inserted into the center comes out clean.
While the cake is baking, prepare the orange glaze. In a small bowl, whisk together the powdered sugar and orange juice until smooth and lump-free.
Once the cake is done baking, remove it from the oven and allow it to cool in the pan for about 10 minutes. Then, transfer the cake to a wire rack to cool completely. Once the cake is fully cooled, drizzle the orange glaze over the top, allowing it to drip down the sides.
Slice the cake and serve. Enjoy the delightful combination of coconut, almonds, and orange in every bite!
Congratulations! You've just made a Orange Coconut Cake that's both delectable and visually appealing. Whether serving it at a celebration or as a sweet weekend treat, this cake is bound to be a hit. Enjoy the moist, fragrant layers with the crunchy bits of almonds and the refreshing taste of orange. Remember, the quality of ingredients and the love you put into baking always shine through in the final product.
Orange coconut cake FAQ:
A 9-inch round cake pan is ideal for this Orange Coconut Cake. Make sure to grease and flour the pan before adding the batter to prevent sticking.
The cake is done when a toothpick inserted into the center comes out clean. This typically takes about 30-35 minutes at 350°F (175°C).
Store leftover cake in an airtight container at room temperature for up to three days. For longer storage, refrigerate it for up to a week or freeze for up to three months.
Yes, you can substitute the 1% milk with a non-dairy alternative like almond milk or coconut milk. Just ensure that it's unsweetened to avoid altering the cake's sweetness.
If you don’t have self-raising flour, you can make your own by combining 3 cups of all-purpose flour with 4.5 teaspoons of baking powder and a pinch of salt.
Cooking Tips:
- Ensure all ingredients are at room temperature before you start to mix them. This helps in creating a smooth batter.
- Use freshly squeezed orange juice for the best flavor. Bottle juices can have preservatives that affect the taste.
- To make sure the cake doesn’t stick, grease your baking pan thoroughly with coconut oil and dust it lightly with flour.
- Fold the batter gently to retain air and make the cake light and airy.
- Insert a toothpick into the center of the cake to check for doneness. If it comes out clean, the cake is ready.
- Allow the cake to cool in the pan for about 10-15 minutes before transferring it to a wire rack to cool completely.
- For an added twist, garnish with toasted coconut flakes or a thin orange glaze made from powdered sugar and orange juice.
Nutrition Facts
10 ServingsCalories 360kcal
Protein 8g
Carbohydrates 70g
Fiber 1.85g
Sugar 36g
Fat 4.47g
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