Easy Orange Coconut Cake Recipes

EASY ORANGE COCONUT CAKE

Steps:

• 1. Prepare cake mix as directed on package for 9 inch layer cake or Bundt cake, then stir in coconut.
• 2. FROSTING: Crush mandarin oranges with juices and use electric mixer. Mix in pudding and coconut. Fold in Cool whip until combined. Mix well. Frost layers. Chill in refrigerator for several hours.

ORANGE COCONUT CAKE

Steps:

• Note: The filling has to thicken in the refrigerator overnight. To make the filling:.
• Poke holes in the top of the coconut and drain the milk - you should have approximately 1/3c. Split the coconut and shred the meat - the amount doesn't matter, just use what you get. Put into a ziplock bag or a bowl with a lid to stay fresh until the next day. In a large saucepan over medium heat, melt the marshmallows into the coconut milk, remove from heat and cool. Refrigerate overnight.
• The next day:.
• Preheat oven to 350 degrees.
• Line the bottoms of two 8" or 9" round cake pans with waxed paper.
• Beat the egg whites until foamy; gradually beat in 3/4c. sugar until stiff peaks form. Set aside.
• In a separate bowl, beat the egg yolks with the remaining 1/4c. sugar until thick and lemon-colored; mix in the orange juice and salt.
• Fold the egg whites into the yolk mixture, and then fold in the flour.
• Pour batter into waxed-paper lined pans and bake at 350 degrees for 30-35 minutes. (The tops will spring back to the touch). Cool in pans for 10 minutes and then turn out.
• Filling:.
• Remove from the refrigerate and note that it has gelled and thickened.
• Whip marshmallow mixture until light and fluffy. Beat whipping cream until light and fluffy - don't add any sugar. Fold into marshmallow/coconut milk mixture.
• Split (torte) the 2 completely cooled cake layers so that you have 4 layers. Place first layer on cake plate and spread 1/4 marshmallow/cream mixture on top, sprinkle with shredded coconut. Alternate cake layers and marshmallow/cream mixture and coconut, ending with marshmallow/cream mixture & coconut on top. Store unused portion in refrigerator - it tastes better the 2nd day!

COCONUT ORANGE CAKE

Steps:

• 1. Preheat oven to 350. Spray 2-9 inch cake pans with nonstick baking spray.
• 2. Prepare cake mix according to package directions adding in the 1 cup coconut.
• 3. Bake cakes according to times on package directions.
• 4. When to cake layers have cooled make the frosting. In a mixing bowl crush the mandarin oranges with their juices with an electric mixer.
• 5. Stir in the instant pudding mix and coconut. Fold in the whipped topping. Mix well. Frost the cake layers.
• 6. If you want to garnish the top with 5-6 mandarin orange slices remove them before you crush the rest. Refrigerate for at least a couple of hours.