Orange Coconut Cake
A delightful treat combining the zesty flavor of orange with tropical coconut, perfect for any occasion.
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.
Notes
Serve with powdered sugar, glaze, or a scoop of vanilla ice cream. Store in an airtight container at room temperature for up to three days, or refrigerate for a week. Can freeze for up to three months.
Nutrition
Serving: 1gCalories: 320kcalCarbohydrates: 45gProtein: 4gFat: 15gSaturated Fat: 9gSodium: 200mgFiber: 1gSugar: 25g
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