Ingredients:
For the Cake:
2 cups all-purpose flour
1 1/2 cups granulated sugar
1/2 cup shredded coconut (sweetened or unsweetened)
1 tsp baking powder
1/2 tsp baking soda
1/4 tsp salt
1/2 cup unsalted butter, softened
3 large eggs
1 cup orange juice (freshly squeezed)
Zest of 1 large orange
1 tsp vanilla extract
1/2 cup buttermilk (or regular milk if unavailable)
For the Orange Coconut Frosting:
1/2 cup unsalted butter, softened
4 cups powdered sugar
2 tbsp orange juice (freshly squeezed)
1 tsp vanilla extract
1/2 cup shredded coconut (for garnish)
Zest of 1 orange
Instructions:
1. Prepare the Cake:
Preheat your oven to 350°F (175°C) and grease and flour two 9-inch round cake pans.
In a large bowl, whisk together the flour, sugar, shredded coconut, baking powder, baking soda, and salt.
In a separate bowl, beat the softened butter with a hand mixer or stand mixer until light and fluffy, about 3-5 minutes.
Add the eggs, one at a time, beating well after each addition.
Stir in the orange juice, orange zest, and vanilla extract, mixing until fully combined.
Gradually add the dry ingredients to the wet ingredients, alternating with the buttermilk, starting and ending with the dry ingredients. Mix until just combined.
Divide the batter evenly between the two prepared cake pans.
Bake for 25-30 minutes or until a toothpick inserted into the center comes out clean. Let the cakes cool in the pans for 10 minutes before transferring them to a wire rack to cool completely.
2. Make the Orange Coconut Frosting:
While the cakes are cooling, make the frosting. In a bowl, beat the softened butter until smooth and creamy.
Gradually add the powdered sugar, orange juice, and vanilla extract, and continue beating until light and fluffy.
Stir in half of the shredded coconut and orange zest.
3. Assemble the Cake:
Once the cakes have cooled, place one layer on a serving plate or cake stand.
Spread a layer of frosting evenly over the first cake layer.
Top with the second cake layer and frost the top and sides of the entire cake with the remaining frosting.
Garnish the cake with the remaining shredded coconut, pressing it gently into the frosting.
Optionally, sprinkle additional orange zest on top for extra flavor and decoration.
4. Serve:
Slice and serve the cake once the frosting has set.
Enjoy the sweet and tangy flavors of orange and coconut!
Tips:
For added flavor: Add a teaspoon of coconut extract to the cake batter or frosting for a more intense coconut flavor.
For a moist cake: Make sure to brush the layers with a little orange syrup or juice (leftover from zesting or squeezing the oranges) before frosting to keep the cake moist.
Coconut Variation: Use toasted coconut for a deeper, nuttier flavor or garnish with candied orange peel for a sophisticated touch.
This Orange Coconut Cake brings together the bright, citrusy notes of orange with the tropical flavor of coconut, creating a light yet indulgent dessert that’s sure to impress!
