Best 2 Swans Down Orange Coconut Cake Recipes

Indulge in a taste of paradise with our collection of tantalizing recipes featuring Swans Down Orange Coconut Cake. This heavenly dessert is a symphony of flavors, textures, and aromas that will transport your taste buds to a tropical oasis. Discover the classic Swans Down Orange Coconut Cake recipe, a beloved favorite for its moist and fluffy texture, bursting with citrusy orange and sweet coconut flavors. For a modern twist, try the Orange Coconut Poke Cake, where layers of moist cake are infused with a luscious orange-coconut sauce, creating a delightful explosion of flavors in every bite. If you're a fan of bundt cakes, the Orange Coconut Bundt Cake is a must-try, showcasing a tender and moist crumb infused with vibrant orange and coconut notes. And for those who prefer a gluten-free option, the Gluten-Free Orange Coconut Cake delivers the same delightful flavors and textures, catering to dietary preferences without compromising on taste. Each recipe provides step-by-step instructions, ingredient lists, and helpful tips to ensure your homemade creations turn out perfect every time. Get ready to embark on a culinary adventure and treat your loved ones to the irresistible charm of Swans Down Orange Coconut Cake.

Check out the recipes below so you can choose the best recipe for yourself!

SWANS DOWN ORANGE COCONUT CAKE

Swans Down Orange Coconut Cake image

I've found some old recipes and I'm feeling quite nostalgic these days and want to "safe keep" tried and true recipes from years past that taste great and were well received. This particular recipe came from the back of the box of "Swans Down Self Rising Flour". I remember making this for the 1st time when I was 11 or 12 years old for my nieces baptism.

Provided by ForeverMama

Categories Dessert

Time 1h

Yield 8-10 serving(s)

Number Of Ingredients 15

Ingredients

2 1/2 cups self rising flour
1 1/2 cups sugar
3/4 cup butter (at room temperature)
1 tablespoon grated orange peel (or orange extract)
1/2 teaspoon vanilla
3/4 cup milk
3 eggs
1 cup sweetened flaked coconut
2 egg whites
1 1/2 cups sugar
1 dash salt
1/3 cup water
2 teaspoons corn syrup
1 teaspoon vanilla extract
1 teaspoon orange extract

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".

COCONUT CLOUD CAKE

Coconut Cloud Cake image

WOW! This is one mighty good coconut cake. It's a coconut lover's dream (even if you somewhat like coconut you'll adore this cake). Bursting with coconut flavor in every layer, the cake is super moist and tender. Poking holes in the cake and pouring the cream of coconut over it takes the good cake to a whole new level of...

Provided by Kathy Sterling

Categories Cakes

Time 1h15m

Number Of Ingredients 19

Ingredients

WHITE COCONUT CAKE
2 3/4 c unbleached cake flour (I use Swans Down)
1 3/4 c granulated sugar
1 Tbsp baking powder
1/2 tsp salt
12 Tbsp unsalted butter, softened
4 large egg whites
1 large egg
1 c heavy cream
1 tsp pure vanilla extract
2 Tbsp coconut extract
1 can(s) cream of coconut (15 oz)
COCONUT WHIPPED CREAM FROSTING
1 pkg cream cheese, room temperature (8 oz)
1/2 c granulated sugar
1 tsp pure vanilla extract
2 tsp coconut extract
2 c heavy whipping cream
1 1/2 c sweetened coconut, shredded (I use Baker's Coconut)

Steps:

1. CAKE DIRECTIONS: Preheat oven to 350 degrees. Grease and flour a 9 x 13 pan, or spray with baking spray. (This could also be made into cupcakes or 2 8" layers.)
2. In a large mixing bowl, combine cake flour, sugar, baking powder, and salt. Mix on low speed to combine.
3. Gradually beat in softened butter and mix until crumbly. Beat in egg whites, one at a time. Beat in whole egg.
4. In a separate small bowl, whisk heavy cream and extracts together.
5. Slowly stir this mixture into the cake batter, beating the mixture until fluffy, about 3 minutes (depending on the speed of your mixer).
6. Pour batter into pan. I always "burp" my cakes by bouncing them on the countertops to release any bubbles, making the cake denser without a lot of holes.
7. Bake for 35 to 40 minutes or until a toothpick comes out clean when inserted into the center of the cake.
8. As soon as the cake comes out of the oven, poke holes throughout the cake with a fork.
9. Pour cream of coconut over the top, letting it absorb into the cake. Cool thoroughly before frosting.
10. FROSTING: Note: Cold mixing bowl and utensils work best when making the icing. In a large mixing bowl, mix cream cheese, sugar, vanilla extract, and coconut extract together. Mix on medium speed until smooth, with no lumps.
11. Slowly add the heavy whipping cream.
12. Beat on high until the cream forms stiff peaks (about 3 to 5 minutes). Scrape sides and bottom of the bowl several times while mixing.
13. Spread whipped icing over cake and top with coconut. Store in a tightly covered pan in the refrigerator.

Tips:

Use fresh oranges for the best flavor. If you don't have fresh oranges, you can use 1 cup of orange juice concentrate plus 1/2 cup of water.
Don't overmix the batter. Overmixing can make the cake tough. Mix just until the ingredients are combined.
Bake the cake until a toothpick inserted into the center comes out clean. Do not overbake, or the cake will be dry.
Let the cake cool completely before frosting it. This will help the frosting set properly.
Store the cake in an airtight container at room temperature for up to 3 days. You can also freeze the cake for up to 2 months.

Conclusion:

The Swans Down Orange Coconut Cake is a delicious and moist cake that is perfect for any occasion. With its bright orange flavor and creamy coconut frosting, this cake is sure to be a hit. The cake is easy to make and can be made ahead of time, making it a great option for busy cooks. Whether you're serving it for dessert or as a snack, the Swans Down Orange Coconut Cake is sure to please everyone.

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