Orange coconut cake
Indulge in the tropical flair of our Orange Coconut Cake! This delightful recipe combines the zest of fresh oranges and a hint of lemon with the richness of butter, sweetness of sugar, and the unique texture of dried coconut meat. Enhanced with subtle spices like cinnamon, this cake is perfect for any occasion. Enjoy the moist, flavorful layers that are made with self-raising flour and bread crumbs, ensuring a perfect rise and delightful crumb. Satisfy your cravings with this exotic blend of citrus and coconut!
- 09 May 2025
- Cook time 60 min
- Prep time 295 min
- 10 Servings
- 10 Ingredients
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.
Ingredients:
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.
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.
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.
| Nutrition Facts | |
|---|---|
| Serving Size | 170 grams |
| Energy | |
| Calories 500kcal | 25% |
| Protein | |
| Protein 7g | 5% |
| Carbohydrates | |
| Carbohydrates 60g | 18% |
| Fiber 3.90g | 10% |
| Sugar 40g | 41% |
| Fat | |
| Fat 27g | 30% |
| Saturated 15g | 50% |
| Cholesterol 150mg | - |
| Vitamins | |
| Vitamin A 220ug | 24% |
| Choline 100mg | 18% |
| Vitamin B1 0.20mg | 17% |
| Vitamin B2 0.17mg | 13% |
| Vitamin B3 1.09mg | 7% |
| Vitamin B6 0.07mg | 4% |
| Vitamin B9 45ug | 12% |
| Vitamin B12 0.29ug | 12% |
| Vitamin C 30mg | 33% |
| Vitamin E 0.37mg | 2% |
| Vitamin K 2.36ug | 2% |
| Minerals | |
| Calcium, Ca 66mg | 5% |
| Copper, Cu 0.13mg | 14% |
| Iron, Fe 1.43mg | 13% |
| Magnesium, Mg 27mg | 6% |
| Phosphorus, P 110mg | 9% |
| Potassium, K 230mg | 7% |
| Selenium, Se 16ug | 29% |
| Sodium, Na 140mg | 10% |
| Zinc, Zn 0.79mg | 7% |
| Water | |
| Water 80g | - |
| * Percent Daily Values are based on a 2000 calorie diet. Your daily values may be higher or lower depending on your calorie needs. | |
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