Orange Coconut Cake Recipe 455

ORANGE COCONUT CAKE

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.

ORANGE-MOCHA-CHOCOLATE CAKE

Steps:

• Heat oven to 350°F. Grease bottoms only of two 8-inch square pans. In large bowl, combine cake mix, 1 teaspoon espresso coffee, water, oil and eggs. Beat with electric mixer at low speed for 1 minute, scraping bowl constantly. Pour into greased pans.
• Bake at 350°F. for 30 to 35 minutes or until toothpick inserted in center comes out clean. Cool 10 minutes. Run knife around sides of pans to loosen. Remove cakes from pans; place on wire racks. Cool 1 hour or until completely cooled.
• In medium saucepan, combine 1/2 cup of the whipping cream, sugar, butter and 1/2 teaspoon espresso coffee. Cook over medium heat until sugar is dissolved and mixture comes to a boil, stirring frequently. Remove from heat. Add chocolate chips; stir until melted. Stir in liqueur. Cool 30 minutes or until completely cooled.
• In medium bowl, beat remaining 1 1/2 cups whipping cream just until stiff peaks form. Fold whipped cream into cooled chocolate mixture. Cover; refrigerate 30 minutes.
• Place 1 cake layer, top side down, on serving plate. Spread orange marmalade and 1 cup of the chocolate whipped cream over top. Top with second cake layer, top side up. Reserve about 1/2 cup chocolate whipped cream for garnish. Frost sides and top of cake with remaining chocolate whipped cream.
• Pipe reserved chocolate whipped cream around top edge of cake. Refrigerate at least 1 hour before serving. Just before serving, garnish as desired.

ORANGE-COCONUT ANGEL FOOD CAKE

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.

ORANGE COCONUT POUND CAKE

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.

MARIE-CLAUDE'S ORANGE CAKE

Steps:

• Preheat the oven to 375 degrees F (190 degrees C).
• In a medium bowl, mix together the vegetable oil, sugar and eggs. Stir in yogurt and orange zest. Combine the flour and baking powder; stir into the mixture just until blended. Pour the dough into a greased 9x13 inch baking pan.
• Bake for 30 minutes in the preheated oven, or until a knife inserted into the cake comes out clean. Poke holes in the cake with a knife, and pour the juice from the oranges over the cake slowly until it has all been absorbed.

COCONUT ORANGE CAKE

Steps:

• Mix this all together in a big bowl.
• Pour into a greased sheet cake pan.
• Cook at 325°F for about 25- 30 minutes.
• Check after 20 minutes and keep checking until cake bounces back when pressed in the middle with the back of a spoon. Or you can use a toothpick to test for doneness by inserting it into the middle and if it comes out clean it will be finished.