SIMPLE ORANGE GLAZE
This glaze is fresh and delicious. It uses real orange juice, not the stuff out of the container. It adds a real nice kick to angel food cake or any kind of loaf cake.
Provided by cukatie2983
Categories Desserts Frostings and Icings Dessert Glazes
Time 5m
Yield 8
Number Of Ingredients 3
Steps:
- Whisk sugar with orange zest and orange juice in a small bowl until smooth.
Nutrition Facts : Calories 61.9 calories, Carbohydrate 15.8 g, Sodium 0.2 mg, Sugar 15.5 g
COCONUT POUND CAKE WITH LIME GLAZE
This pound cake is the best! Oven temps will vary, so if the cake is not done after 1 hour and 20 minutes, continue baking in 5-minute intervals. Use fresh, not bottled, lime juice for the glaze. -Jo McFarland, Sterling, Virginia
Provided by Taste of Home
Categories Desserts
Time 1h45m
Yield 16 servings.
Number Of Ingredients 17
Steps:
- Preheat oven to 350°. Grease and flour a 10-in. fluted tube pan., In a large bowl, cream butter, cream cheese and sugar until light and fluffy. Add 1 egg at a time, beating well after each addition. Beat in extracts. In another bowl, whisk flour, baking powder and salt; gradually beat into creamed mixture just until combined. Fold in coconut., Transfer batter to prepared pan. Bake 75-85 minutes or until a toothpick inserted in center comes out clean. Cool in pan 20 minutes before removing to a wire rack to cool completely., In a small saucepan, combine glaze ingredients. Cook and stir over medium heat 2-3 minutes or until sugar is dissolved. Brush over cake. If desired, sprinkle with coconut.
Nutrition Facts : Calories 547 calories, Fat 28g fat (18g saturated fat), Cholesterol 130mg cholesterol, Sodium 328mg sodium, Carbohydrate 69g carbohydrate (50g sugars, Fiber 1g fiber), Protein 6g protein.
AWESOME COCONUT CAKE WITH GLAZE
This cake is absolutely delicious. It is super moist. Instead of icing, it is drizzled with a coconut glaze. This cake never lasts more than a day.
Provided by Mebriella
Categories Breads
Time 1h
Yield 1 pan, 24 serving(s)
Number Of Ingredients 20
Steps:
- Preheat oven to 350°.
- Toast Coconut:.
- Start by spreading coconut on a microwave-safe plate. Microwave the coconut in 30-second bursts, gently stirring to redistribute each time. When the coconut is as brown as you like - stop. It's done. It took me 7 1/2 minutes to get to this point, but depends on the wattage of your microwave.
- Cake:.
- Beat together sugar, oil, eggs, and coconut extract until well mixed.
- In a separate bowl, mix together buttermilk, baking powder, and baking soda.
- Beat together the buttermilk mixture into the sugar, oil, and egg mixture until well blended.
- Gradually beat the flour mixture into the wet mixture until well mixed.
- Fold in the coconut and almonds.
- Pour into a greased baking pan and bake for about 30-45 minutes or when a toothpick is inserted into the center comes out clean. (I used a greased bundt pan).
- Combine drizzle ingredients in a medium saucepan over medium-high heat until all the ingredients are incorporated.
- Once the bread comes out of the oven, poke holes all over the bread and immediately pour drizzle over the bread and let soak inches.
- Once the cake has cooled, pour on the glaze and sprinkle with toasted coconut.
Nutrition Facts : Calories 385.1, Fat 19.7, SaturatedFat 6.8, Cholesterol 45.4, Sodium 220.4, Carbohydrate 48.9, Fiber 1.2, Sugar 35.5, Protein 4.2
BUTTER-ORANGE-COCONUT COFFEE CAKE
My dear sister made this last week and said I could post it. She got it from a magazine. So delicious and rich.
Provided by Ann Arber
Categories Yeast Breads
Time 1h35m
Yield 12 serving(s)
Number Of Ingredients 14
Steps:
- In bowl soften yeast in water.
- Stir in eggs,JUST 1/4 cup sugar, the sour cream, and JUST 6 TBS.
- butter, and salt.
- Stir in 2 3/4 cups flour.
- On floured surface knead enough flour in to make a moderately soft dough.
- Knead til smooth and elastic, about five minutes.
- Place in greased bowl, turn.
- Cover and let rise in a warm place about 1/12 hours or until double.
- Punch down Turn onto floured surface.
- Divide in half.
- Shape each half into a ball.
- Cover and let rest ten minutes.
- Roll each half into a 12 inch circle.
- Brush each with 1 TBS of remaining butter.
- Combine remaining sugar, JUST 3/4 cup of coconut,and the orange peel;sprinkle over dough.
- Cut each circle into 12 triangles.
- Roll up each piece starting at wide end.
- Arrange rolls, like a pinwheel in two greased 9" round pans.
- Cover;let rise again til double (30 mins) Bake in 350 oven for 25-30 minutes.
- Immediately remove from pans and put on wire racks, with waxed paper under.
- Glaze In saucepan combine sugar, the sour cream, orange juice, and butter.
- Stir over medium heat until the sugar dissolves.
- Boil 3 minutes stirring constantly.
Nutrition Facts : Calories 379.1, Fat 18.7, SaturatedFat 11.9, Cholesterol 74.2, Sodium 315.1, Carbohydrate 48.1, Fiber 1.6, Sugar 24.1, Protein 5.9
GLAZED ORANGE MINI BUNDT® CAKES
Almond flour-based cake. Great alkalizing recipe.
Provided by nvfostermom
Categories Desserts Fruit Dessert Recipes Orange Dessert Recipes
Time 1h4m
Yield 12
Number Of Ingredients 11
Steps:
- Preheat oven to 350 degrees F (175 degrees C). Grease 8 mini fluted tube molds.
- Mix ground almonds, polenta, baking soda, cinnamon, and sea salt together in a bowl. Stir in 2/3 cup agave nectar, coconut oil, and 2 tablespoons orange zest.
- Beat eggs in a bowl using an electric mixer until pale yellow and doubled in volume. Fold gently into the almond mixture. Divide batter among the prepared molds.
- Bake in the preheated oven until a toothpick inserted into the center comes out clean, about 14 minutes. Cool in molds for 10 minutes. Unmold and cool until set, at least 10 minutes more.
- Combine remaining 1 1/2 teaspoons orange zest, coconut cream, and 1 tablespoon agave nectar in a bowl. Drizzle over the cakes.
Nutrition Facts : Calories 356.8 calories, Carbohydrate 36.9 g, Cholesterol 63.1 mg, Fat 19.9 g, Fiber 2.1 g, Protein 11.5 g, SaturatedFat 13.1 g, Sodium 433.4 mg, Sugar 20.3 g
ORANGE GLAZE CAKE
Mom loved to bake-from the time I can remember, every Saturday she was in the kitchen creating another wonderful cake or pie. This tender orange cake bakes up deep golden brown and is a favorite of mine, my friends and my family. To make it even more special, serve slices with ice cream or a drizzle of Curacao. -Patricia Wright, Stratford, New Jersey
Provided by Taste of Home
Categories Desserts
Time 1h10m
Yield 12 servings.
Number Of Ingredients 14
Steps:
- Preheat oven to 350°. Grease and flour a 10-in. fluted tube pan., In a large bowl, beat butter and sugar until crumbly, about 2 minutes. Add eggs, one at a time, beating well after each addition. Beat in orange zest and vanilla. In another bowl, whisk flour, baking powder and salt; add to creamed mixture alternately with milk, beating well after each addition (batter may appear curdled)., Transfer to prepared pan. Bake until a toothpick inserted in center comes out clean, 45-50 minutes., Poke holes in warm cake using a fork or wooden skewer. Mix confectioners' sugar, melted butter and orange juice; spoon slowly over cake. Cool 15 minutes before removing from pan to a wire rack; cool completely. Serve with candied orange peel and additional confectioners' sugar.
Nutrition Facts : Calories 474 calories, Fat 22g fat (13g saturated fat), Cholesterol 145mg cholesterol, Sodium 341mg sodium, Carbohydrate 63g carbohydrate (38g sugars, Fiber 1g fiber), Protein 7g protein.
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GLAZED SOUR ORANGE & COCONUT CAKES RECIPE
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Category Gluten-Free Cake RecipesCalories 273 per servingTotal Time 3 hrs
- To prepare cakes: Place oranges (or kumquats or clementines) in a medium saucepan and cover with water. Bring to a simmer. Cover and cook until very tender, 30 minutes to 1 hour. Drain and transfer to a bowl. Let cool slightly, split open to remove any seeds. Transfer the whole fruit to a food processor or blender. Puree to a fine paste.
- Preheat oven to 350 degrees F. Coat 24 cannele molds, 12 (6-ounce) ramekins or a 9-by-5-inch loaf pan with cooking spray. (If using a loaf pan, line the bottom with parchment paper and coat with cooking spray.)
- Measure 1 cup of the puree into a bowl. (Discard any remaining puree.) Add eggs, sugar and coconut oil. Cut vanilla bean in half lengthwise and scrape the seeds into the bowl with the tip of a knife. Add coconut flour, almond flour, tapioca flour, baking soda and salt. Fold the dry ingredients into the wet ingredients until combined. Scoop into the prepared molds, ramekins or pan.
- Bake until a toothpick inserted in the center comes out clean: 18 to 24 minutes for cakes, 45 to 55 minutes for a loaf. Let cakes cool in the pan on a wire rack for 5 minutes; let loaf cool for 10 minutes. Run a knife around the edges and invert onto a plate.
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