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Orange Cake Recipe With Coconut Cream Cheese Frosting Recipe


For the Cakes
  • 1 cup (2 sticks) unsalted butter, softened
  • 2 cups granulated sugar, divided
  • Zest of two large navel oranges
  • 4 extra-large eggs, room temperature
  • 3 cups all-purpose flour
  • ½ tsp baking powder
  • ½ tsp baking soda
  • ½ tsp kosher salt
  • ¼ cup orange juice
  • ¾ cup buttermilk, at room temperature
  • 1 tsp pure vanilla extract

For the Candied Orange Topping
  • 2 large navel oranges, zested
  • Water
  • ½ cup sugar
  • Dash of ground cinnamon (optional)

For the Coconut Cream Cheese Frosting
  • 8 oz cream cheese, softened
  • ½ cup (1 stick) unsalted butter, softened
  • 3 cups confectioner's sugar
  • 2 tbsp whipped cream
  • 1 tbsp water
  • ½ tsp coconut extract
  • 1 tsp vanilla extract
  • 1½ cup sweetened shredded coconut, divided
Orange Cake Recipe With Coconut Cream Cheese Frosting Recipe


  1. Preheat the oven to 350 degrees F.
  2. Oil and flour two 8½ x 4½ x 2½ inch loaf pans, and line them each with parchment paper.
  3. Place the butter, sugar and orange zest in a large bowl and beat with a hand electric mixer on low speed until light and fluffy. Now add the eggs, one egg at a time while the mixer is running at medium speed.
  4. In another large bowl sift together the flour, baking powder, baking soda and salt. And in a smaller bowl, whisk the orange juice, room temperature buttermilk and vanilla extract.
  5. Now add the flour and juice/buttermilk mixtures to the batter alternately (beginning and ending with the flour mixture). Keep your hand electric mixer on medium speed until all is well-combined.
  6. Divide the batter equally between the two pans. Bake in the 350 degree F-heated oven for 45 minutes or until a toothpick or fork tester comes out clean. When ready, remove cakes from the oven and let cool in their loaf pans for 10 minutes, then transfer to a large wire rack.
  7. While the two cakes are baking, work on the orange topping and the cream cheese frosting. First, slice the two zested oranges into ¼ inch thick rounds. Place the orange slices in a pan and cover with water. Simmer for 5-7 minutes or until orange slices are tender. Drain the water out. To the orange slices, add sugar, ½ cup of water and a dash of cinnamon, if you desire. Place the pan back on medium-high heat. Bring to a high simmer, then lower heat and let cook on medium-low for 10 minutes or until the liquid thickens and reduces. Remove orange slices and place on a wire rack to cool.
  8. Now to make the cream cheese frosting; using your clean hand electric mixer, beat together the cream cheese and butter until well-blended. Add the confectioner's sugar, one cup at a time, alternating with the whipped cream and 1 tbsp of water. Continue to beat until the mixture is light and fluffy. Add the coconut extract and vanilla extract and beat on low speed to combine. Finally, with a spoon, fold in ½ cup of the sweetened shredded coconut.
  9. If you choose to, now toast the remaining 1 cup of the sweetened shredded coconut stove-top in a small pan; toss regularly. When coconut turns golden, remove from heat onto a small plate to cool.
  10. When the cakes have cooled, generously cover them each with the coconut cheesecake frosting using a knife. Sprinkle toasted coconut evenly on the top and sides of each cake. And finally, arrange the candied orange slices on the top. Enjoy!

Orange Cake Recipe With Coconut Cream Cheese Frosting Recipe Orange Cake Recipe With Coconut Cream Cheese Frosting Recipe Reviewed by kuji hara on 12:29 AM Rating: 5

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