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Coconut Orange Cake

The beauty of a simple cake sweet and infused with grated orange peels and coconut. This recipe is perfect for a sunny weekend afternoon which I spent making this with my teenage daughter.

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This cake speaks to you with its simplicity and yet complex flavors. Use a organic whole fat coconut milk, really good grass fed butter and home dried orange peel and it will amplify the flavors. Butter can be softened at room temperature or a few seconds in the microwave. I much prefer the room temperature approach

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I personally don’t have much of a sweet tooth ( and therefore less sugary recipes on my blog :() but making this for my family is always a labor of pure love.

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You can frost this cake with whipped cream or coconut cream cheese frosting. I kept it simple and naked to its own glory. A dollop of fresh cream on the side will add the minimal right touch.

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Coconut Orange Cake

  • Servings: many
  • Difficulty: moderate
  • Print

The beauty of a simple cake sweet and infused with grated orange peels and coconute

Credit: https://foodforthesoul00.com/ 

Ingredients

  • 2 cups organic cake flour ( Trader Joes)
  • 1 cup shredded coconut flakes ( unsweetened)
  • 1 tablespoon baking powder
  •  ½ teaspoons kosher salt1 cup
  • 1 cup/1 can whole coconut milk
  • 1 stick of organic grass fed butter ( softened)
  • 1 1/2 cups organic granulated sugar
  • 1/2 teaspoon vanilla extract
  • 1/2 tsp orange extract
  • 3/4 tsp ground orange peel
  • 3 large eggs

Directions

  • In a large bowl, use an electric hand mixer to beat sugar and butter on medium-high speed until mixture is light and fluffy, about 3 minutes. Scrape down sides and bottom of bowl. Add eggs, one at a time, beating each egg until well incorporated before adding the next one.
  • Add coconut milk, vanilla and orange extracts and beat for 2 more minutes.
  • The mixture should be pale and fluffy
  • Mix flour, baking powder, salt and coconut  in a bowl.
  • Add the dry ingredient in small increments to the wet ingredient and continue to blend with the mixer.
  • Using a 9 inch cake pan, grease with butter and dust with flour.
  • Pour the cake batter in the pan and bake at 350 for 45-50 mins until a toothpick inserted in the center comes out clean.
  • Dust some fine sugar on the cake and serve with coconut flakes, whipped cream and berries or with orange slices.

https://foodforthesoul00.files.wordpress.com/2017/04/coconutorangecake-5861.jpg

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This cake is at the  Fiesta Friday #166 table withAngie and co-hosted by Mollie and Ginger.

Also sharing at

30 thoughts on “Coconut Orange Cake”

  1. This looks divine Zeba. Love the crumb on this cake and its density. I am a white cake fan and love citrus in anything. Trade you a slice for a slice of my charlotte!

    Johanne Lamarche

    >

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  4. Now I know what my cup of tea is missing – cake like this! 😀 This sounds really good. I haven’t had orange cake for such a long time. Thanks for sharing, Zeba.

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  5. What a beautiful cake – that’s how I imagine Summer to taste and to smell! hank you for sharing this post with us at Fiesta Friday!
    Ginger x

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  8. Zeba, you are so lucky you don’t have a sweet tooth…I have such a hard time staying away from sweets and savory too 🙂
    I like the addition of coconut milk in this cake! It looks so fluffy and yummy!

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  14. Pingback: Figs with walnuts, yoghurt and honey | Food For The Soul

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