Orange Coconut Cake Food

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 CAKE

Steps:

• Preheat an oven to 400 degrees F. Butter an 8-inch cake pan with 2-inch sides, then dust with sugar and flour.
• Beat the eggs with the sugar to pale yellow ribbons. Beat in the milk, oil and orange zest. In a small bowl, sift the flour with the baking powder, baking soda, and salt. Add the flour mixture to the egg mixture a tablespoon at a time, stirring well after each addition.
• Pour batter into prepared cake pan and bake for 45 to 55 minutes or until middle of cake springs back when lightly touched. Remove cake from oven, let cool slightly on a rack, then invert and cool completely.
• Meanwhile, prepare the syrup: Use a sharp paring knife to cut the orange rind off the orange used for zest and the remaining orange, leaving the bitter white pith on the orange. Cut the skin into very thin strips and reserve. Cut away and discard the white pith, remove the orange supremes, and reserve.
• In a large saucepan, combine the orange juice, sugar, and thin orange strips. Bring to a simmer and cook for 30 minutes, or until a thick syrup. Strain the syrup and reserve the orange strips, along with 1/2 cup of the syrup. Use a toothpick to poke holes in the top of the cake, then pour the warm strained syrup all over the cake so that it soaks through.
• Place the remaining 1/2 cup syrup in a small saucepan, bring to a simmer and reduce to a few tablespoons. Use a spatula to spread the thick glaze over the top of the cake. Place cake on a serving platter, and arrange the reserved orange strips and orange supremes on top of the cake.

COCONUT CAKE

Steps:

• Preheat the oven to 350 degrees F. Grease 2 (9-inch) round cake pans, then line them parchment paper. Grease them again and dust lightly with flour.
• In the bowl of an electric mixer fitted with a paddle attachment, cream the butter and sugar on medium-high speed for 3 to 5 minutes, until light yellow and fluffy. Crack the eggs into a small bowl. With the mixer on medium speed, add the eggs 1 at a time, scraping down the bowl once during mixing. Add the vanilla and almond extracts and mix well. The mixture might look curdled; don't be concerned.
• In a separate bowl, sift together the flour, baking powder, baking soda and salt. With the mixer on low speed, alternately add the dry ingredients and the milk to the batter in 3 parts, beginning and ending with dry ingredients. Mix until just combined. Fold in the 4 ounces of coconut with a rubber spatula.
• Pour the batter evenly into the 2 pans and smooth the top with a knife. Bake in the center of the oven for 45 to 55 minutes, until the tops are browned and a cake tester comes out clean. Cool on a baking rack for 30 minutes, then turn the cakes out onto a baking rack to finish cooling.
• For the frosting, in the bowl of an electric mixer fitted with a paddle attachment, combine the cream cheese, butter, vanilla and almond extract on low speed. Add the confectioners' sugar and mix until just smooth (don't whip!).
• To assemble, place 1 layer on a flat serving plate, top side down, and spread with frosting. Place the second layer on top, top side up, and frost the top and sides. To decorate the cake, sprinkle the top with coconut and lightly press more coconut onto the sides. Serve at room temperature.

PINEAPPLE-COCONUT ANGEL FOOD CAKE

Steps:

• In a large bowl, combine the cake mix, pineapple and coconut extract. Beat on low speed for 30 seconds; beat on medium for 2 minutes. , Gently spoon into an ungreased 10-in. tube pan. Cut through the batter with a knife to remove air pockets. Bake on the lowest oven rack at 350° for 35-40 minutes or until lightly browned and entire top appears dry. Immediately invert pan; cool completely, about 1 hour. , Run a knife around side and center tube of pan. Remove cake to a serving plate. For topping, in a large bowl, beat the cream cheese, confectioners' sugar and pineapple extract until smooth. Fold in whipped topping. Frost top and sides of cake. Sprinkle with coconut.

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.

BUTTER-ORANGE-COCONUT COFFEE CAKE

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.

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!

ORANGE COCONUT CAKE WITH ORANGE FROSTING

Steps:

• Combine milk and coconut and let stand at room temperature for 30 minutes. Grease and flour a 9"x5" loaf pan. In a medium bowl, combine all-purpose flour, baking powder, and baking soda. Stir to get well mixed. Preheat oven to 350°F (180°C).
• Place butter and sugar in a large bowl. Beat until light and fluffy, about 2 minutes. Beat in eggs, one at a time until combined. Add orange zest and pour in half of the coconut mixture and half of the flour. Stir to mix. Add the remaining coconut mixture and flour and stir until batter is smooth.
• Pour batter into prepared pan. Bake for 1 hour 10 minutes or until wooden pick inserted in the center comes out clean. Cool in the pan for 10 minutes, remove and cool on wire rack.
• For the orange frosting, combine butter, powdered sugar, and orange juice in a medium sized bowl. Stir until it forms a spreadable consistency.
• When cake is completely cooled, spread the top of the cake with frosting. Decorate with orange wedges, if desired.

ORANGE-COCONUT ANGEL FOOD CAKE

Steps:

• Preheat oven to 350°.
• Prepare angle food cake batter and use 1 cup water and 1/3 cup orange juice for liquids, instead of what the package indicates.
• Fold in 1 teaspoon of the orange extract.
• Pour into 10-inch ungreased tube pan and spread evenly.
• Break air pockets by cutting through the batter with a knife.
• Bake on lowest rack for 30 minutes, or until cake springs back when lightly touched in the center.
• Remove cake from oven; invert pan and let cake cool completely up side down in pan.
• Loosen cake from sides of pan using a long spatula; remove from pan.
• Slice cake horizontally into 4 equal layers using a serrated knife; set layers aside.
• In a small bowl, prepare instant pudding mix according to package directions, using skim milk.
• Stir in remaining 1 teaspoon orange extract and orange rind.
• Fold in 1 cup coconut and 3/4 cup whipped topping. Chill at least 15 minutes.
• Place bottom cake layer on serving plate; spread with 1/3 of pudding mixture.
• Repeat with remaining cake layers, ending with top cake layer.
• Spread remaining 2 1/2 cups whipped topping over top and sides of cake; sprinkle with remaining 1 cup coconut.
• Store loosely covered in refrigerator until served.
• **Recipe can be revised according to package directions of cake mix and pudding**.

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.

COCONUT AND ORANGE POUND CAKE

Steps:

• Preheat the oven to 325 ºF.
• Grease a tube pan and dust with flour.
• Sift flour, salt and baking soda in a medium pan.
• Add coconut to dry ingredients and mix with a whisk.
• In a large stand mixer bowl, cream the butter and sugar in a stand mixer until fluffy. About 4 to 5 minutes on medium high.
• Lower the stand mixer to medium and add one egg at a time.
• With the mixer still running at medium speed, add orange juice and orange zest.
• Stop the mixer and remove the bowl. Pour the dry ingredients and sour cream into the large bowl and mix until completely incorporated.
• Pour batter into greased pan and place in the oven on the middle rack.
• Bake for 90 minutes.
• Remove the cake from the oven and let cool for 20 (or more for heavy pans) minutes in the pan.
• Slide a sharp knife around the cake to loosen it and turn it onto a large plate, then back onto a cake platter/plate.
• Once the cake is cool, whisk the icing sugar and ¼ cup + 1 tbs of orange juice until thickened.
• Pour the glaze over the cooled cake.

MAMA'S ORANGE (OR LIME) & COCONUT CAKE

Steps:

• Cream the margarine and the sugar until light and fluffy. Whisk the eggs into the sugar/margarine mixture.
• Slowly add the flour (sieved), baking powder, orange zest and coconut. Stir in a figure of 8 fashion.
• Gradually add enough water to loosen the cake mix up a bit. It should be the consistency of a slightly thin custard.
• Pour into a non stick cake tin, preferably with loose bottom. I use an 8'' round tin for this cake.
• Bake on a middle/top shelf in the oven at 180 c for around 45 mins or until a skewer comes out clean.
• Remove from tin and cool on wire rack. Once cooled, top with the icing or dust with icing sugar.
• To make the icing, beat the margarine with the sugar & enough of the juice to form a spreadable icing. Cover the top of the cake & decorate with the jelly slices & dragees / silver balls.