Best 3 Orange Coconut Angel Food Cake Recipes
Indulge in a delightful culinary journey with our heavenly Orange Coconut Angel Food Cake, a symphony of citrusy zest and tropical sweetness that will tantalize your taste buds. This ethereal cake is a masterpiece of culinary art, showcasing a light and fluffy texture that simply melts in your mouth. Each bite is an explosion of vibrant orange and coconut flavors, perfectly balanced to create a symphony of tropical delight. Whether you're celebrating a special occasion or simply craving a sweet treat, this Orange Coconut Angel Food Cake is guaranteed to impress and satisfy.
**Additional Recipes to Explore**:
- **Classic Angel Food Cake**: Experience the timeless elegance of a traditional Angel Food Cake, crafted with precision and simplicity. This classic recipe yields a tall and majestic cake with a delicate crumb and a hint of vanilla sweetness.
- **Coconut Angel Food Cake**: Embark on a tropical adventure with this Coconut Angel Food Cake, where the rich, nutty flavor of coconut takes center stage. This decadent cake is perfect for coconut enthusiasts, offering a moist and flavorful treat that will transport your taste buds to paradise.
- **Lemon Angel Food Cake**: Discover the refreshing citrusy goodness of our Lemon Angel Food Cake, a delightful balance of tangy lemon and sweet cake. This vibrant cake is perfect for summer gatherings, offering a light and airy dessert that will leave you feeling refreshed and invigorated.
- **Chocolate Angel Food Cake**: Indulge in the ultimate chocolate fantasy with our Chocolate Angel Food Cake, a decadent masterpiece that combines the rich, velvety texture of chocolate with the airy lightness of an Angel Food Cake. This chocolate lover's dream is perfect for special occasions, offering a truly unforgettable dessert experience.
ORANGE-COCONUT ANGEL FOOD CAKE
Everyone who tries this luscious cake loves it, even those who aren't watching their weight. I have several cake recipes, but this is my favorite. -Betty Kinser, Elizabethton, Tennessee
Provided by Taste of Home
Categories Desserts
Time 55m
Yield 14 servings.
Number Of Ingredients 9
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.
Nutrition Facts : Calories 222 calories, Fat 5g fat (4g saturated fat), Cholesterol 1mg cholesterol, Sodium 361mg sodium, Carbohydrate 39g carbohydrate (29g sugars, Fiber 1g fiber), Protein 4g protein.
ORANGE-COCONUT ANGEL FOOD CAKE
This low-fat angle food cake is not your typical tasteless cake. The orange custard and the coconut add much-needed flavor to the cake. This makes a great summer treat that is very easy to assemble.
Provided by Cooking to Perfecti
Categories Dessert
Time 1h15m
Yield 14 serving(s)
Number Of Ingredients 9
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**.
Nutrition Facts : Calories 283.2, Fat 9.4, SaturatedFat 8.1, Cholesterol 0.4, Sodium 393.3, Carbohydrate 46.5, Fiber 0.8, Sugar 31.2, Protein 4.4
ORANGE-COCONUT ANGEL FOOD CAKE RECIPE - (4.7/5)
Provided by á-72953
Number Of Ingredients 9
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.
Tips:
- Use fresh oranges: Fresh oranges yield the best flavor and aroma for the cake. If you don't have fresh oranges, you can use store-bought orange juice, but the flavor will be less vibrant.
- Zest the oranges before juicing them: Zesting the oranges before juicing them will give you a more intense orange flavor. Be sure to use a microplane zester or a fine grater to get the most zest out of the oranges.
- Cream the butter and sugar together until light and fluffy: This will help to incorporate air into the cake, making it light and airy.
- Add the eggs one at a time: This will help to prevent the cake from curdling.
- Fold in the flour mixture gently: Overmixing the batter can toughen the cake. Be sure to fold in the flour mixture until it is just combined.
- Bake the cake at a moderate temperature: A moderate temperature will help to prevent the cake from browning too quickly and will ensure that it cooks evenly throughout.
- Let the cake cool completely before frosting it: This will help to prevent the frosting from melting.
Conclusion:
This orange coconut angel food cake is a delicious and refreshing dessert that is perfect for any occasion. The orange and coconut flavors complement each other perfectly, and the cake is light and airy. It is sure to be a hit with your family and friends.
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