why make this recipe
Orange Coconut Cake is a delightful treat that combines the zesty flavor of orange with the tropical taste of coconut. This cake is perfect for any occasion, whether it’s a birthday, a family gathering, or just a cozy afternoon snack. The moist texture and bright flavors make it a favorite among friends and family. Plus, it’s simple to make, so you can whip it up with ease!
how to make Orange Coconut Cake
Ingredients :
- 1 cup all-purpose flour
- 1 cup sugar
- 1/2 cup unsweetened shredded coconut
- 1/2 cup unsalted butter, softened
- 2 large eggs
- 1/2 cup orange juice
- 1 teaspoon baking powder
- 1/2 teaspoon salt
- Zest of 1 orange
Directions :
- Preheat the oven to 350°F (175°C) and grease a cake pan.
- In a large bowl, cream together the butter and sugar until light and fluffy.
- Add the eggs one at a time, mixing well after each addition.
- Stir in the orange juice and zest.
- In another bowl, combine the flour, baking powder, salt, and coconut.
- Gradually add the dry ingredients to the wet mixture, mixing until just combined.
- Pour the batter into the prepared cake pan and smooth the top.
- Bake for 25-30 minutes or until a toothpick inserted into the center comes out clean.
- Allow to cool before serving.
how to serve Orange Coconut Cake
You can serve Orange Coconut Cake as a dessert on its own, or dress it up with a dusting of powdered sugar or a light glaze. Pair it with a scoop of vanilla ice cream or a dollop of whipped cream for an extra treat. It’s also wonderful with a cup of tea or coffee.
how to store Orange Coconut Cake
To store Orange Coconut Cake, keep it in an airtight container at room temperature for up to three days. If you want to keep it longer, you can wrap it tightly in plastic wrap and refrigerate it for up to a week. You can also freeze the cake for up to three months. Just make sure to thaw it in the fridge before serving.
tips to make Orange Coconut Cake
- Make sure your butter is softened to room temperature to create a fluffy texture.
- Fresh orange juice and zest will give you the best flavor.
- Don’t overmix the batter; mix just until combined for a soft cake.
- You can add a bit more coconut if you love that flavor.
variation
For a twist, try adding a few chocolate chips or chopped nuts to the batter for added texture. You can also experiment with different citrus juices, like lemon or lime, for a different taste.
FAQs
Can I use sweetened coconut instead of unsweetened?
Yes, you can use sweetened coconut, but the cake may be sweeter.
Can I substitute the eggs?
Yes, you can use flax eggs or applesauce as egg substitutes if needed.
Is this cake good for baking in advance?
Yes, it can be baked a day in advance. Just store it properly and let it cool completely before wrapping it.
Orange Coconut Cake
Ingredients
Dry Ingredients
- 1 cup all-purpose flour
- 1 cup sugar
- 1/2 cup unsweetened shredded coconut
- 1 teaspoon baking powder
- 1/2 teaspoon salt
Wet Ingredients
- 1/2 cup unsalted butter, softened Make sure butter is at room temperature.
- 2 large eggs Can substitute with flax eggs or applesauce.
- 1/2 cup orange juice Freshly squeezed is recommended.
- 1 zest of 1 orange For added flavor.
Instructions
Preparation
- Preheat the oven to 350°F (175°C) and grease a cake pan.
- In a large bowl, cream together the butter and sugar until light and fluffy.
- Add the eggs one at a time, mixing well after each addition.
- Stir in the orange juice and zest.
- In another bowl, combine the flour, baking powder, salt, and shredded coconut.
- Gradually add the dry ingredients to the wet mixture, mixing until just combined.
Baking
- Pour the batter into the prepared cake pan and smooth the top.
- Bake for 25-30 minutes or until a toothpick inserted into the center comes out clean.
- Allow to cool before serving.