Orange and coconut cake
This Orange and Coconut Cake combines zesty orange and rich coconut flavors for a moist dessert. Perfect for any occasion, it’s easy to make with simple ingredients and techniques.
Cook time 50 min
Prep time 6 min
Ingredients:
1 cup sugar1/2 cup butter
2 tbsp orange zest
4 eggs
1 cup self-raising flour
2 cups dried coconut meat
2 tbsp orange juice
Immerse yourself in a tropical delight with this Orange and Coconut Cake. This recipe combines the zesty freshness of oranges with the rich, nutty flavor of coconut. The result is a moist, flavorful cake that's perfect for any occasion, whether it's a summer gathering or a cozy winter dessert.
Instructions:
- Preheat your oven to 350°F (175°C).
- Grease and flour a 9-inch round cake pan, or line it with parchment paper.
- In a large mixing bowl, cream together the softened butter and sugar until the mixture is light and fluffy. This should take about 3-5 minutes using an electric mixer on medium speed.
- Add the orange zest to the creamed butter and sugar mixture. Mix until well combined.
- Add the eggs one at a time, beating well after each addition. Ensure each egg is fully incorporated before adding the next to prevent curdling.
- Gradually add the self-raising flour to the mixture. Mix on low speed until just combined. Avoid overmixing to keep the cake tender.
- Gently fold in the dried coconut meat and the orange juice using a spatula. Mix until the coconut and juice are evenly distributed throughout the batter.
- Pour the batter into the prepared cake pan. Smooth the top with a spatula to ensure even baking.
- Place the cake pan in the preheated oven and bake for 30-35 minutes, or until a toothpick inserted into the center comes out clean. The cake should be golden brown on top.
- Allow the cake to cool in the pan for about 10 minutes. Then, transfer it to a wire rack to cool completely.
- Once the cake has cooled, you can serve it as is or with a dusting of powdered sugar. It pairs wonderfully with a cup of tea or coffee.
Enjoy the delightful combination of flavors in this Orange and Coconut Cake. Its vibrant citrus notes and subtle coconut undertones make it a perfect treat for any occasion. Share it with friends and family, and relish the compliments you'll receive for this delectable dessert.
Orange and coconut cake FAQ:
Use a 9-inch round cake pan for this recipe. Ensure it's greased and floured, or lined with parchment paper, for easy removal.
The cake is done when it is golden brown on top and a toothpick inserted into the center comes out clean. This typically takes 30-35 minutes at 350°F (175°C).
Yes, you can use fresh coconut; however, it may change the moisture content of the cake. Be cautious with the amount to avoid excess moisture.
Store the cake in an airtight container at room temperature for 3-4 days. For longer storage, refrigerate for up to a week or freeze for up to 3 months.
If you don't have self-raising flour, you can substitute it with all-purpose flour mixed with a teaspoon of baking powder for every cup of flour used.
Cooking Tips:
- Ensure the butter is at room temperature before mixing to achieve a smooth batter.
- Use freshly grated orange zest for the best flavor, as it provides more aromatic oils than store-bought zest.
- Gradually fold in the flour to avoid over-mixing, which can make the cake dense.
- If you prefer a stronger orange flavor, you can add a teaspoon of orange extract.
- Check the cake for doneness by inserting a toothpick into the center; it should come out clean.
- Allow the cake to cool completely before slicing to maintain its structure and moistness.
Nutrition Facts
4 ServingsCalories 960kcal
Protein 13g
Carbohydrates 120g
Fiber 9g
Sugar 80g
Fat 50g
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