Easy Orange Coconut Cake Recipes

ORANGE COCONUT CAKE

Orange Coconut Cake image

Makes 1 (9-inch) cake

Number Of Ingredients 18

Ingredients

1 (3.3-ounce) box instant white chocolate pudding mix
¾ cup heavy whipping cream
¾ cup sour cream
1½ teaspoons orange zest
Orange paste food coloring (optional)
1 cup butter, softened
2¼ cups sugar
1 teaspoon coconut extract
3½ cups cake flour
1 tablespoon baking powder
¼ teaspoon salt
1 cup buttermilk
8 egg whites, room temperature
1 cup butter, softened
1 teaspoon coconut extract
5 cups confectioners' sugar
1 (8-ounce) container frozen whipped topping, thawed
Garnish: white chocolate curls

Steps:

For filling: In a medium bowl, beat pudding mix and next 3 ingredients with a mixer at medium speed until very thick. Tint with food coloring, if desired. Cover and refrigerate. Preheat oven to 350˚. Spray 3 (9-inch) round cake pans with nonstick baking spray with flour. For batter: In a large bowl, beat butter, sugar, and extract with a mixer at medium speed until light and fluffy. In a medium bowl, sift together cake flour, baking powder, and salt. Gradually add sifted flour mixture to butter mixture alternately with buttermilk, beginning and ending with flour mixture, beating just until combined after each addition. In a large bowl, beat egg whites with a mixer at high speed until stiff peaks form (do not overbeat); gently fold 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. For frosting: In a large bowl, beat butter and extract with a mixer at medium speed until creamy. Gradually add confectioners' sugar, beating until smooth. Add whipped topping, beating until combined. Spread filling between cake layers, and spread frosting on top and sides of cake. Garnish with chocolate curls, if desired. Cover and refrigerate for up to 3 days.

OLD-FASHIONED COCONUT CAKE

Old-Fashioned Coconut Cake image

Great coconut cake with an old-fashioned taste.

Provided by VictoriaSe49896

Categories Desserts Cakes Holiday Cake Recipes

Time 3h

Yield 12

Number Of Ingredients 14

Ingredients

1 ½ cups white sugar
2 eggs
4 egg yolks
1 cup milk
½ cup butter
2 ½ cups all-purpose flour
1 tablespoon baking powder
1 teaspoon vanilla extract
1 ¾ cups white sugar
½ cup water
4 egg whites, room temperature
1 teaspoon vanilla extract
½ teaspoon cream of tartar
2 cups sweetened flaked coconut, or as needed

Steps:

Preheat the oven to 350 degrees F (175 degrees C). Grease three 9-inch round cake pans.
Mix sugar, eggs, and egg yolks together in a mixing bowl using an electric mixer until light and fluffy, about 5 minutes.
Heat milk and butter in saucepan over low heat until butter melts, 2 to 3 minutes. Remove from heat and let cool slightly.
Combine flour and baking powder in a bowl. Pour into egg mixture. Add vanilla extract and milk mixture; beat well using an electric mixer. Divide batter evenly among the prepared pans.
Bake in the preheated oven until a toothpick inserted into the center of the cakes comes out clean, 15 to 18 minutes. Let cool in pans for 10 minutes before transferring to wire racks to cool completely.
Meanwhile, thoroughly clean mixing bowl and beaters. Beat egg whites and cream of tartar with an electric mixer until foamy.
Bring sugar and water to a boil in a saucepan. Boil until a candy thermometer reads 242 degrees F (116 degrees C), 3 to 4 minutes.
Beat egg whites on high speed. Carefully pour in hot sugar mixture in the side of the bowl, avoiding the beaters; continue to beat on high until stiff peaks form, 6 to 8 minutes. Stir in vanilla extract.
Place 1 cooled cake layer on a serving platter and frost the top. Repeat with second and third layers of cake. Complete frosting the sides, top, and throughout. Sprinkle coconut on top and smooth onto sides of cake using your hands.

Nutrition Facts : Calories 475 calories, Carbohydrate 82.2 g, Cholesterol 117.5 mg, Fat 14 g, Fiber 1.9 g, Protein 6.8 g, SaturatedFat 9.2 g, Sodium 252.2 mg, Sugar 59.9 g

ORANGE COCONUT POUND CAKE

Orange Coconut Pound Cake image

Make and share this Orange Coconut Pound Cake recipe from Food.com.

Provided by Iron Bloomers

Categories Dessert

Time 1h35m

Yield 1 tube cake, 12 serving(s)

Number Of Ingredients 10

Ingredients

1/2 cup margarine
1/2 cup butter flavor shortening
3 cups sugar
6 eggs
1 teaspoon almond extract
1 orange, zest of, grated
1 tablespoon orange juice
3 cups flour
1 cup milk
1 cup flaked coconut

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.

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