Orange Coconut Cake Recipes

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.

DANISH CHRISTMAS CAKE WITH ORANGE COCONUT TOPPING

Steps:

• In a large bowl, cream butter and sugar until light and fluffy. Add eggs, one at a time, beating well after each addition., Combine the buttermilk, vanilla, orange juice and zest. Combine flour and baking soda; add to creamed mixture alternately with buttermilk mixture, beating well after each addition. Fold in the dates, cherries and pecans. , Pour into a greased and floured 10-in. tube pan. Bake at 350° for 60-70 minutes or until a toothpick inserted in the center comes out clean. Cool for 10 minutes before removing from pan to a wire rack., For topping, in a large saucepan, combine the sugar, orange juice and zest; cook and stir until sugar is dissolved. Stir in coconut; cook 1 minute longer. Slowly pour over warm cake. Let stand overnight.

OLD-FASHIONED COCONUT CAKE

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.

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.

ORANGE COCONUT CAKE

Steps:

• Note: The filling has to thicken in the refrigerator overnight. To make the filling:.
• Poke holes in the top of the coconut and drain the milk - you should have approximately 1/3c. Split the coconut and shred the meat - the amount doesn't matter, just use what you get. Put into a ziplock bag or a bowl with a lid to stay fresh until the next day. In a large saucepan over medium heat, melt the marshmallows into the coconut milk, remove from heat and cool. Refrigerate overnight.
• The next day:.
• Preheat oven to 350 degrees.
• Line the bottoms of two 8" or 9" round cake pans with waxed paper.
• Beat the egg whites until foamy; gradually beat in 3/4c. sugar until stiff peaks form. Set aside.
• In a separate bowl, beat the egg yolks with the remaining 1/4c. sugar until thick and lemon-colored; mix in the orange juice and salt.
• Fold the egg whites into the yolk mixture, and then fold in the flour.
• Pour batter into waxed-paper lined pans and bake at 350 degrees for 30-35 minutes. (The tops will spring back to the touch). Cool in pans for 10 minutes and then turn out.
• Filling:.
• Remove from the refrigerate and note that it has gelled and thickened.
• Whip marshmallow mixture until light and fluffy. Beat whipping cream until light and fluffy - don't add any sugar. Fold into marshmallow/coconut milk mixture.
• Split (torte) the 2 completely cooled cake layers so that you have 4 layers. Place first layer on cake plate and spread 1/4 marshmallow/cream mixture on top, sprinkle with shredded coconut. Alternate cake layers and marshmallow/cream mixture and coconut, ending with marshmallow/cream mixture & coconut on top. Store unused portion in refrigerator - it tastes better the 2nd day!