Friday, September 9, 2016

Glazed Orange Coconut Cake from

For my mother-in-law's birthday, I made this Glazed Orange Coconut Cake with a recipe I found on

Yield: 20 servings


2 1/2 cups all-purpose flour
1 1/2 cups granulated sugar
3/4 cup finely shredded, unsweetened coconut
2 teaspoons baking powder
2 teaspoons baking soda
1/2 teaspoon salt
1 cup coconut milk
1/2 cup vegetable oil
2 eggs
1 teaspoon vanilla
1 cup fresh orange juice (4 to 5 oranges)
1 tablespoon finely grated orange rind

Orange glaze and garnish:
2 cups powdered sugar
1/4 cup fresh orange juice (1 orange)
Toasted coconut chips (optional)


Preheat oven to 350F. Grease and flour a Bundt pan.

Combine flour and next five ingredients (flour through salt).

In a separate bowl, combine coconut milk, oil, eggs, vanilla, and orange juice and rind. Pour into dry ingredients and mix until smooth. Pour into prepare pan.

Bake 35 to 40 minutes, until a toothpick inserted in the center comes out clean. Let cool completely before removing from pan.

To prepare glaze, whisk together powdered sugar and orange juice. If there are little lumps, let glaze sit 30 minutes, until they dissolve. Pour glaze over completely cooled cake. Sprinkle coconut chips on top, if using.

How did it turn out? Fabulous! It had the best texture of any cake I've ever made. I'm sure the glaze helped, but the cake was yummy to begin with. 

Would I do anything differently? I would add more unsweetened coconut to the batter or garnish the cake with toasted coconut chips because the orange flavor came through nicely, but I felt the coconut flavor wasn't strong enough. I also should have waited a bit longer to glaze it. The cake was still a bit warm, so the glaze didn't harden the way I expected. Most of it soaked into the cake. 

Do you have a great recipe for an orange coconut cake? I would love to try it out. 

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