ORANGE COCONUT CAKE
Makes 1 (9-inch) cake
Number Of Ingredients 18
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.
COCONUT MIRROR GLAZE CAKE
The secret to this shimmery sea blue cake? A mirror glaze!
Provided by Food Network Kitchen
Categories dessert
Time 6h45m
Yield 10 to 12 serving
Number Of Ingredients 23
Steps:
- Make the cake: Preheat the oven to 350˚ F. Butter the bottom and sides of two 9-inch round cake pans. Line the bottoms with parchment paper and butter the parchment. Flour the pans and tap out the excess.
- Mix the coconut milk, water, vanilla bean paste and coconut extract in a liquid measuring cup. Whisk the flour, baking powder and salt in a medium bowl. Beat the butter and 1 cup granulated sugar in a large bowl with a mixer on medium-high speed until fluffy, 5 to 7 minutes. Reduce the speed to low; beat in the flour mixture in two batches, alternating with the coconut milk mixture. Increase the speed to medium high; beat until smooth, 30 seconds to 1 minute.
- Beat the egg whites in a clean bowl with a mixer on medium-high speed until foamy. Gradually beat in the remaining 1/3 cup granulated sugar until stiff glossy peaks form, 5 minutes. Fold half the egg whites into the batter, then fold in the rest. Divide the batter between the prepared pans and smooth the tops, then tap the pans against the counter to remove any air bubbles.
- Bake the cakes until the centers spring back when gently pressed, 30 to 35 minutes. Transfer to a rack and let cool 15 minutes in the pans. Loosen the edges with a knife and turn out the cakes onto the rack; remove the parchment and let cool completely.
- Meanwhile, make the frosting: Beat the cream cheese, butter and salt in a large bowl with a mixer on medium-high speed until creamy, about 3 minutes. Reduce the speed to low; beat in half of the confectioners' sugar until combined. Beat in the remaining confectioners' sugar and the coconut extract. Increase the speed to medium high and beat until fluffy, about 3 minutes. Remove 1 cup frosting to a separate bowl; mix in the shredded coconut.
- Put one cake on an 8-inch cardboard round. Spread the shredded coconut frosting on top, then top with the second cake. Spread a thin layer of the regular frosting over the top and sides of the cake (some crumbs are fine). Refrigerate 30 minutes, then cover with the remaining frosting, making it as smooth as possible. Refrigerate overnight or freeze for 2 hours.
- Make the mirror glaze: Sprinkle the gelatin over 1/4 cup water in a small bowl; stir and set aside 5 minutes. Combine 3/4 cup water, the granulated sugar and condensed milk in a saucepan. Bring to a simmer, stirring to dissolve. Remove from the heat, add the gelatin mixture and stir to dissolve.
- Pour the hot gelatin mixture over the white chocolate chips in a heatproof bowl; let stand 5 minutes, then whisk until melted. Strain through a fine-mesh sieve. Divide between two small bowls; tint one white and one blue. Let sit, stirring occasionally, until thickened and a thermometer registers 90˚ F.
- Pour half of the white glaze into a medium bowl, then pour one-third of the blue glaze into the center. Pour half of the remaining white glaze into the center of the blue to create a bull's-eye. Set aside the remaining glazes for touch-ups.
- Position the cake (on the cardboard) on a small upside-down bowl set on a rimmed baking sheet. Starting along the outer edge, slowly pour the glaze in circles around the cake, working your way toward the center, until the cake is covered, letting the excess drip down the sides. Touch up any bare spots with the remaining glazes; sprinkle with edible glitter. Let stand until the dripping stops, about 30 minutes. Refrigerate until set, 1 to 3 hours.
COCONUT BUNDT CAKE WITH POWDERED-SUGAR GLAZE
Coconut milk gives this cake a velvety texture. Canned coconut milk is available in the Asian foods aisle at the market or at the Asian market.
Provided by Ashley U
Categories Dessert
Time 1h30m
Yield 16-18 serving(s)
Number Of Ingredients 11
Steps:
- Preheat oven to 350°F.
- Butter and flour a 12 cup bundt pan.
- Sift flour and salt together.
- Beat butter and sugar in a large bowl until fluffy.
- Add extracts and the eggs one at a time until well mixed.
- Mix flour mixture into the batter alternatively with one cup of the coconut milk.
- Fold in two cups of flaked coconut.
- Transfer batter to the prepared bundt pan and bake until top is golden brown (about 1 hour and ten minutes).
- Cool in cake pan for about five minutes then invert onto cooling rack.
- Whisk powdered sugar and remaining 1/4 cup of coconut milk.
- Spoon glaze over cake and sprinkle with additional coconut.
ORANGE COCONUT POUND CAKE
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
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.
ORANGE-COCONUT POUND CAKE
I consider this my signature dessert. Coconut and orange is one of my favorite flavor combinations. When I couldn't find an orange-coconut cake recipe I modified a chocolate pound cake recipe and came up with this one. It's always a hit and one of my most requested desserts. NOTE: Be sure (1) that all ingredients are at room temperature, (2) to cream the butter and sugar thoroughly, and (3) to sift the flour before measuring. If you don't follow these rules this cake has a tendency to fall while baking.
Provided by Patty Mae
Categories Dessert
Time 1h45m
Yield 16 serving(s)
Number Of Ingredients 17
Steps:
- Preheat oven to 350°F.
- Grease and flour a large tube pan and line the bottom of the pan with greased waxed paper.
- Sift together the flour, baking powder and salt. Combine the cream of coconut and orange juice.
- With an electric mixer at medium speed, cream the butter until light and fluffy.
- While still beating, add the sugar a little at a time until all the sugar is incorporated into the mixture.
- Add eggs one at a time, beating well after each addition.
- Alternate adding the flour and liquid, beating after each addition.
- At low speed stir in the extracts and orange peel.
- Pour batter into the tube pan and bake for about 1 hour 15 minutes, or until a toothpick inserted near the center comes out clean.
- Make the glaze just before the cake comes out of the oven.
- Combine all glaze ingredients in a small saucepan.
- Cook over low heat until warmed through and butter is melted. Do not boil.
- Drizzle over warm cake.
Nutrition Facts : Calories 472.8, Fat 23.1, SaturatedFat 14.6, Cholesterol 115.7, Sodium 235.1, Carbohydrate 62.4, Fiber 1.2, Sugar 40.7, Protein 5.4
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 COCONUT CAKE
Found this recipe in a supplement of a local paper and it sounded delicious. It was,also, called Juicy Orange Cake, which pretty much sums up the incredible flavor. The cake was devoured before I could get pictures:) So will have to post pictures next time I make it. Enjoy!
Provided by Connie Ottman
Categories Cakes
Time 55m
Number Of Ingredients 15
Steps:
- 1. Preheat oven to 350 degrees. Grease and flour a Bundt pan.
- 2. Combine flour, sugar, coconut, baking powder, baking soda and salt.
- 3. In a separate bowl, combine coconut milk, oil, eggs, vanilla, and orange juice and rind.
- 4. Pour wet mixture into dry ingredients and mix until smooth.
- 5. Pour mixture into prepared pan.
- 6. Bake 35-40 minutes, until a toothpick inserted in center comes out clean.
- 7. Cool completely before removing from pan.
- 8. Glaze:
- 9. Whisk together powdered sugar and 1/4 cup fresh orange juice. If there are lumps, let glaze sit 30 minutes, until lumps dissolve.
- 10. Pour glaze over completely cooled cake. Sprinkle top with coconut chips (if using).
- 11. Enjoy:)
More about "glazed orange coconut cake food"
ITALIAN COCONUT ORANGE CAKE - AN ITALIAN IN MY KITCHEN
From anitalianinmykitchen.com
5/5 (17)Total Time 1 hrCategory Cake, DessertCalories 385 per serving
- In a large bowl cream together butter, sugar, orange zest, orange juice, vanilla, eggs and yolk beat 2-3 minutes on low to medium speed.
- In a medium bowl whip cream until light peaks form then sift the powdered sugar onto the cream and add the zest. Whip until stiff peaks form. Refrigerate until ready to serve.
GLAZED ORANGE BUNDT CAKE - SALLY'S BAKING ADDICTION
From sallysbakingaddiction.com
ORANGE BUNDT CAKE WITH CHOCOLATE GLAZE - A BEAUTIFUL …
From abeautifulplate.com
ORANGE CAKE (GF, PALEO, KETO) - LIVING HEALTHY WITH CHOCOLATE
From livinghealthywithchocolate.com
COCONUT POUND CAKE WITH COCONUT SUGAR GLAZE
From aprettylifeinthesuburbs.com
OUR 50+ MOST BAKED FROM-SCRATCH CAKE RECIPES OF ALL TIME
From southernliving.com
ORANGE COCONUT CAKE - SUGAR & GARLIC
From sugarandgarlic.com
CANDIED ORANGE COCONUT CAKE - JAMIE GELLER
From jamiegeller.com
GLAZED ORANGE COCONUT CAKE – SALLY JADLOW
From sallyjadlow.com
EASY COCONUT CAKE (WITH GLAZE) - PRETTY. SIMPLE. SWEET.
From prettysimplesweet.com
COCONUT AND ORANGE POUND CAKE | PHOTOS & FOOD
From photosandfood.ca
COCONUT ANGEL FOOD CAKE - I AM BAKER
From iambaker.net
ORANGE SCONE CAKE WITH LEMON COCONUT GLAZE - EAT YOUR WAY CLEAN
From eatyourwayclean.com
COSTCO RASPBERRY LEMON ROSE BUNDT CAKE | HUNKER
From hunker.com
COCONUT ORANGE POUND CAKE - TASTE AND TELL
From tasteandtellblog.com
Are you curently on diet or you just want to control your food's nutritions, ingredients? We will help you find recipes by cooking method, nutrition, ingredients...
Check it out »
You'll also love