Orange Coconut Cake Recipes

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ORANGE COCONUT CAKE



Orange Coconut Cake image

Makes 1 (9-inch) cake

Number Of Ingredients 18

1 (3.3-ounce) box instant white chocolate pudding mix
¾ cup heavy whipping cream
¾ cup sour cream
1½ teaspoons orange zest
Orange paste food coloring (optional)
1 cup butter, softened
2¼ cups sugar
1 teaspoon coconut extract
3½ cups cake flour
1 tablespoon baking powder
¼ teaspoon salt
1 cup buttermilk
8 egg whites, room temperature
1 cup butter, softened
1 teaspoon coconut extract
5 cups confectioners' sugar
1 (8-ounce) container frozen whipped topping, thawed
Garnish: white chocolate curls

Steps:

  • For filling: In a medium bowl, beat pudding mix and next 3 ingredients with a mixer at medium speed until very thick. Tint with food coloring, if desired. Cover and refrigerate. Preheat oven to 350˚. Spray 3 (9-inch) round cake pans with nonstick baking spray with flour. For batter: In a large bowl, beat butter, sugar, and extract with a mixer at medium speed until light and fluffy. In a medium bowl, sift together cake flour, baking powder, and salt. Gradually add sifted flour mixture to butter mixture alternately with buttermilk, beginning and ending with flour mixture, beating just until combined after each addition. In a large bowl, beat egg whites with a mixer at high speed until stiff peaks form (do not overbeat); gently fold egg whites into batter. Spoon batter into prepared pans. Bake for 15 to 20 minutes or until a wooden pick inserted in center comes out clean. Let cool in pans for 10 minutes. Remove cakes from pans, and let cool completely on wire racks. For frosting: In a large bowl, beat butter and extract with a mixer at medium speed until creamy. Gradually add confectioners' sugar, beating until smooth. Add whipped topping, beating until combined. Spread filling between cake layers, and spread frosting on top and sides of cake. Garnish with chocolate curls, if desired. Cover and refrigerate for up to 3 days.

ORANGE COCONUT CAKE



Orange Coconut Cake image

This is a torted orange-flavored sponge cake with coconut filling. The filling is made the day before you bake and assemble the cake.

Provided by Joy1996

Categories     Dessert

Time 1h5m

Yield 1 Cake

Number Of Ingredients 8

6 eggs, divided
1 cup sugar, divided
1 1/2 tablespoons orange juice
1/8 teaspoon salt
1 cup flour
1 fresh coconut (shake to make sure it has milk in it)
24 large marshmallows
1 pint whipping cream

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!

ORANGE COCONUT POUND CAKE



Orange Coconut Pound Cake image

Make and share this Orange Coconut Pound Cake recipe from Food.com.

Provided by Iron Bloomers

Categories     Dessert

Time 1h35m

Yield 1 tube cake, 12 serving(s)

Number Of Ingredients 10

1/2 cup margarine
1/2 cup butter flavor shortening
3 cups sugar
6 eggs
1 teaspoon almond extract
1 orange, zest of, grated
1 tablespoon orange juice
3 cups flour
1 cup milk
1 cup flaked coconut

Steps:

  • Grease and flour 10-inch tube pan.
  • Preheat oven 350°.
  • Cream margarine, shortening, and sugar till light and fluffy, about 10 minutes.
  • Beat in eggs 1 at a time, beating well after each one.
  • Add extract, zest and juice; combine well.
  • Alternately add flour and milk, beating well after each addition.
  • Add coconut and beat 1 minute.
  • Pour into prepared pan; bake 1 hour and 15 minutes till test done.
  • Cool 15 minutes remove to wire rack to cool completely.

COCONUT ORANGE CAKE



Coconut Orange Cake image

This cake is a recipe I received from Maha Aborjay while living in Hia T'lool, Irbid Jordan. She is a fabulous cook and manager of the Home Economics teachers for Northern Jordan. She taught me alot and I will always be grateful. I hope you enjoy this cake that is so simple to make and delicious with a cup of hot tea.

Provided by Kim Malkawi

Categories     Dessert

Time 40m

Yield 1 cake, 10 serving(s)

Number Of Ingredients 11

1/2 cup orange juice
1/2 cup milk
1 1/2 cups semolina (cream of wheat)
1 cup flour
1 tablespoon baking powder
1/4 teaspoon baking soda
1/4 teaspoon salt
1 cup coconut
4 eggs
1 teaspoon vanilla
1/2 cup oil

Steps:

  • Mix this all together in a big bowl.
  • Pour into a greased sheet cake pan.
  • Cook at 325°F for about 25- 30 minutes.
  • Check after 20 minutes and keep checking until cake bounces back when pressed in the middle with the back of a spoon. Or you can use a toothpick to test for doneness by inserting it into the middle and if it comes out clean it will be finished.

Nutrition Facts : Calories 332.9, Fat 19.2, SaturatedFat 7.5, Cholesterol 86.3, Sodium 236.3, Carbohydrate 32.2, Fiber 2.7, Sugar 1.9, Protein 8.1

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