Best 13 Coconut Orange Cake Recipes

ORANGE-COCONUT ANGEL FOOD CAKE

Steps:

• Preheat oven to 350°.
• Prepare angle food cake batter and use 1 cup water and 1/3 cup orange juice for liquids, instead of what the package indicates.
• Fold in 1 teaspoon of the orange extract.
• Pour into 10-inch ungreased tube pan and spread evenly.
• Break air pockets by cutting through the batter with a knife.
• Bake on lowest rack for 30 minutes, or until cake springs back when lightly touched in the center.
• Remove cake from oven; invert pan and let cake cool completely up side down in pan.
• Loosen cake from sides of pan using a long spatula; remove from pan.
• Slice cake horizontally into 4 equal layers using a serrated knife; set layers aside.
• In a small bowl, prepare instant pudding mix according to package directions, using skim milk.
• Stir in remaining 1 teaspoon orange extract and orange rind.
• Fold in 1 cup coconut and 3/4 cup whipped topping. Chill at least 15 minutes.
• Place bottom cake layer on serving plate; spread with 1/3 of pudding mixture.
• Repeat with remaining cake layers, ending with top cake layer.
• Spread remaining 2 1/2 cups whipped topping over top and sides of cake; sprinkle with remaining 1 cup coconut.
• Store loosely covered in refrigerator until served.
• **Recipe can be revised according to package directions of cake mix and pudding**.

ORANGE-COCONUT ANGEL FOOD CAKE

Steps:

• In a large bowl, combine the cake mix, water, orange juice and 1 teaspoon orange extract. Beat on low speed for 30 seconds. Beat on medium for 2 minutes. Spoon into an ungreased 10-in. tube pan., Bake at 375° for 30-35 minutes or until lightly browned and entire top appears dry. Immediately invert pan onto a wire rack; cool completely, about 1 hour. Run a knife around sides of cake and remove from pan., In a small bowl, whisk milk and pudding mix for 2 minutes. Stir in orange zest and remaining orange extract. Let stand for 2 minutes or until soft-set. Fold in 3/4 cup coconut and 3/4 cup whipped topping., Split cake into three horizontal layers. Place bottom layer on a serving plate; top with half of the pudding mixture. Repeat layers. Top with remaining cake layer. Frost top and sides of cake with remaining whipped topping. Toast remaining coconut; sprinkle over top and sides of cake. Store in the refrigerator.

DANISH CHRISTMAS CAKE WITH ORANGE COCONUT TOPPING

Steps:

• In a large bowl, cream butter and sugar until light and fluffy. Add eggs, one at a time, beating well after each addition., Combine the buttermilk, vanilla, orange juice and zest. Combine flour and baking soda; add to creamed mixture alternately with buttermilk mixture, beating well after each addition. Fold in the dates, cherries and pecans. , Pour into a greased and floured 10-in. tube pan. Bake at 350° for 60-70 minutes or until a toothpick inserted in the center comes out clean. Cool for 10 minutes before removing from pan to a wire rack., For topping, in a large saucepan, combine the sugar, orange juice and zest; cook and stir until sugar is dissolved. Stir in coconut; cook 1 minute longer. Slowly pour over warm cake. Let stand overnight.

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!

ORANGE-COCONUT ANGEL FOOD CAKE RECIPE - (4.7/5)

Steps:

• In a large bowl, combine the cake mix, water, orange juice and 1 teaspoon orange extract. Beat on low speed for 30 seconds. Beat on medium for 2 minutes. Spoon into an ungreased 10-inch tube pan. Bake at 375°F for 30 to 35 minutes or until lightly browned and entire top appears dry. Immediately invert pan onto a wire rack; cool completely, about 1 hour. Run a knife around sides of cake and remove from pan. In a small bowl, whisk milk and pudding mix for 2 minutes. Stir in orange peel and remaining orange extract. Let stand for 2 minutes or until soft-set. Fold in 3/4 cup coconut and 3/4 cup whipped topping. Split cake into three horizontal layers. Place bottom layer on a serving plate; top with half of the pudding mixture. Repeat layers. Top with remaining cake layer. Frost top and sides of cake with remaining whipped topping. Toast remaining coconut; sprinkle over top and sides of cake. Store in the refrigerator.

NO FUSS MANDARIN ORANGE CAKE W/ VANILLA COCONUT FROSTING

Steps:

• Preheat oven to 350 degrees.
• Grease and flour a 9" x 13" pan.
• In a large bowl, beat cake mix, eggs, oranges and juice, and oil until thoroughly mixed- orange segment will break up into batter.
• Pour into pan and bake for 35-40 minutes.
• Cool for at least an hour.
• Frost cake.
• Sprinkle with coconut.

ORANGE COCONUT POUND CAKE

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.

SWANS DOWN ORANGE COCONUT CAKE

Steps:

• CAKE:.
• Preheat oven to 350-degrees F --
• Sift cake flour with sugar.
• In a separate bowl, stir butter and orange rind to soften. Add flour mixture and milk. Mix to dampen flour; beat for 2 minutes at medium speed of an electric mixer or 300 strokes by hand.
• Add eggs and beat one minute longer with mixer or 150 strokes by hand.
• Stir in coconut.
• Pour into grease and floured tube pan.
• Bake for 20 - 25 minutes or until cake tests done.
• Remove from oven and let cool. Remove from pan and invert onto serving platter.
• When cooled completely, frost with Fluffy Orange Frosting.
• FLUFFY ORANGE FROSTING:.
• Mix egg whites, sugar, salt, water and corn syrup in top of a double boiler.
• Beat over simmering water (being careful that water doesn't touch bottom of bowl your ingredients are in) an elextric beater or rotary beater. Beat until frosting stands in stiff peaks.
• Remove bowl from water.
• Add vanilla and orange extracts. Tint if desired with food coloring to bring out the "orangie-ness".

MAMA'S ORANGE (OR LIME) & COCONUT CAKE

Steps:

• Cream the margarine and the sugar until light and fluffy. Whisk the eggs into the sugar/margarine mixture.
• Slowly add the flour (sieved), baking powder, orange zest and coconut. Stir in a figure of 8 fashion.
• Gradually add enough water to loosen the cake mix up a bit. It should be the consistency of a slightly thin custard.
• Pour into a non stick cake tin, preferably with loose bottom. I use an 8'' round tin for this cake.
• Bake on a middle/top shelf in the oven at 180 c for around 45 mins or until a skewer comes out clean.
• Remove from tin and cool on wire rack. Once cooled, top with the icing or dust with icing sugar.
• To make the icing, beat the margarine with the sugar & enough of the juice to form a spreadable icing. Cover the top of the cake & decorate with the jelly slices & dragees / silver balls.

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.

GLUTEN FREE COCONUT FLOUR ORANGE CAKE WITH COCONUT OIL FROSTING RECIPE - (4.2/5)

Steps:

• Preheat the oven to 350 degrees F. Measure out coconut oil and place in an 8"x8" pan. Place the pan in the oven to melt the coconut oil. While the coconut oil is melting, whisk the eggs, coconut milk, honey, vanilla and orange zest together. Once the coconut oil is melted (probably around five minutes or less), remove the pan from the oven and let it cool while you mix in the rest of your ingredients. Combine coconut flour, baking powder and salt. Stir the dry ingredients into the wet. Once your pan is cooled enough to handle, carefully swirl your coconut oil around your pan in order to grease all sides. Then pour the coconut oil into the batter and mix until all lumps are gone. Pour the batter into your greased pan and place on the middle rack of the oven. Bake for 35-40 minutes, until browned on top and a toothpick comes out clean. Place the cake on a cooling rack. After the cake has cooled a bit, but is still warm, poke holes all over the top with a fork. Juice the orange half right over the whole cake, making sure to evenly distribute the juice. FROSTING: Mix all ingredients into warm coconut oil. You are now going to place the bowl into the freezer in order to cool it down. It is very important to check on it every couple of minutes to catch it before it gets too cold. You want to take it out of the freezer right when it starts to get cloudy. At this point the cold bowl (and your cool kitchen) will continue to turn the liquid oil into a solid. Continue to whisk the frosting as it gets cloudier and cloudier and eventually turns into a whipped butter consistency. The idea is to get a bit of air into it. Once it is to a whipped (very soft) butter consistency plop it onto your cooled cake. Frost it very quickly before the coconut oil hardens. It will seem like a pretty thin frosting, but it is just enough.

CRAN-ORANGE COCONUT CAKE

Steps:

• In a small saucepan, combine cranberries and orange juice. Cook over medium-high heat for 2-3 minutes or until juice is absorbed. Remove from the heat. When cool enough to handle, finely chop cranberries. Place in a small bowl; add pecans, orange zest and brown sugar. Set aside., In a large bowl, cream butter and sugar until light and fluffy. Beat in eggs, one at a time, beating well after each addition. Beat in vanilla. Combine the dry ingredients; add to creamed mixture alternately with sour cream, beating well after each addition. Fold in coconut., Spoon a third of the batter into a greased and floured 10-in. fluted tube pan. Spoon half of the cranberry mixture over batter. Repeat layers. Carefully spread remaining batter over cranberry mixture., Bake at 325° for 50-60 minutes or until toothpick inserted in the center comes out clean. Cool for 10 minutes before removing from pan to a wire rack to cool completely. Dust with confectioners' sugar.

ORANGE COCONUT CAKE RECIPE - (4.5/5)

Steps:

• Preheat oven to 350°. Spray 3 (9-inch) cake pans with nonstick baking spray with flour. In a large bowl, beat butter, sugar, and coconut extract at medium speed with a mixer until light and fluffy. In a medium bowl, combine cake flour, baking powder, and salt. Sift flour mixture into another medium bowl. Gradually add sifted flour mixture to butter mixture alternately with buttermilk, beginning and ending with flour mixture, and beating just until combined after each addition. In a large bowl, beat egg whites at high speed with a mixer until stiff peaks form. (Do not overbeat.) Gently fold beaten 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. Spread Orange Cream Filling in between layers. Spread Dreamy Buttercream on top and sides of cake. Garnish, if desired. Orange Cream Filling: In a medium bowl, beat pudding mix and next 3 ingredients at medium speed with a mixer until very thick. Add paste food coloring to achieve desired color. Dreamy Buttercream: In a large bowl, beat butter and coconut extract at medium speed with a mixer until creamy. Gradually add confectioners' sugar, beating until smooth. Add whipped topping, beating until combined.