I made this quite a while ago but as I’m sitting here typing this post I am seriously starting to crave a piece of this incredible Orange Coconut Cream Cake. Coconut cake is one of my all time favorites (besides chocolate – of course – and anything nuts) and this recipe has been with me for years. The creamy coconut with the zesty orange is just a perfect match and this is a perfect cake for both cold winter days and summer parties!
Orange Coconut Cream Cake
Prep time
Cook time
Total time
Author: Melina Thompson
Serves: 12
INGREDIENTS
FOR THE CAKE
- 2¼ cups cake flour
- ¾ cups granulated sugar
- 2 teaspoons baking powder
- pinch of teaspoon salt
- 1½ sticks butter, at room temperature
- 6 egg whites
- 1 cup sweetened condensed milk
- 1 cup sweetened shredded coconut
- Zest of 1 orange
- 1 vanilla bean
FOR THE FROSTING
- 3 sticks butter, at room temperature
- 1 pack (8oz) cream cheese
- 1½ cups powdered sugar, sifted
- 1 tablespoon milk
- 2 cups shredded coconut
INSTRUCTIONS
MAKE THE CAKE
- Preheat oven to 350° F and grease two 8-inch round cake pans; set aside.
- Sift the cake flour into the bowl of an electric mixer.
- Add the sugar, baking powder and salt and beat on low speed for 15 seconds to combine.
- Cut the butter into pieces, add to the batter and beat on low speed for 1 minute, or until the mixture is coarse and crumbly.
- In a separate medium bowl, whisk together the egg whites, condensed milk, orange zest and shredded coconut until combined.
- Cut the vanilla bean lengthwise; scrape the seeds into the mixture and whisk.
- Add half of the wet ingredients to the dry ingredients and beat on medium-high for 1 minute. Scrape down the sides and bottom of the bowl, add the remainder of the wet ingredients and beat on medium speed for 30 seconds, or until the batter is well-mixed, light and fluffy.
- Divide the batter evenly between the cake pans and bake for 35 to 45 minutes, or until the tops are firm and golden brown and spring back when pressed lightly in the center.
- Let the cakes cool completely in the pans on a wire rack.
MAKE THE FROSTING:
- Beat the cream cheese with the electric mixer on high speed for about 5 minutes, scrape down sides.
- Add sifted powdered sugar and keep beating on medium speed, then add the milk.
- Cut the butter into pieces.
- Turn the mixer back up to high speed and add the butter pieces. Keep beating for at least 5 minutes until the frosting is light and fluffy.
ASSEMBLE
- Cut off the tops of the cooled cakes if necessary and layer them with the cream cheese frosting.
- Frost around the cake, about ½ thick, and cover the cake with shredded coconut.
I think orange and coconut is a perfect combo! I had to smile when you said that while you were typing you were craving a piece.. that happens to me often and many times I give what I bake away because there´s too much of it in my house and then afterwards I want it.. 🙂
It’s past 9pm on Monday night and I’m still working through email and invoices and quotes and prepping for a workshop I’m hosting this week…and I could really really go for a big piece of this about now. Pretty please? 😉