5.0 from 3 votes
Coconut Orange Pound Cake
Rich and full of orange and coconut flavors, this Coconut Orange Pound Cake takes a classic recipe and gives it is tropical makeover.
Prep Time
20 mins
Cook Time
1 hr 20 mins
Total Time
1 hr 30 mins
Servings: 24 servings
Calories: 317 kcal
Course:
Dessert
Cuisine:
American
Ingredients
Cake:
- 3 cups all-purpose flour
- 1 teaspoon baking powder
- 1/4 teaspoon salt
- 2 1/2 cups granulated sugar
- 1 cup butter softened
- 5 eggs
- 1 teaspoon vanilla extract
- 1 cup milk
- 1 1/2 cups sweetened shredded coconut
- 2 tablespoons grated orange zest
Glaze
- 1/3 cup butter
- 2 cups powdered sugar
- 1 tablespoon grated orange zest
- 2-4 tablespoons orange juice heated
- Toasted Coconut
Instructions
To make the cake:
- Preheat the oven to 350ºF. Generously grease and flour a 12-cup bundt pan*.
- In a medium bowl, mix together the flour, baking powder and salt. Set aside.
- In the bowl of a stand mixer, combine the sugar and the butter and beat until combined. Add the eggs and the vanilla and beat on low for 30 seconds. Scrape the sides and bottom of the bowl. Turn the mixer back on to high speed and beat for 5 minutes, scraping the bowl occasionally. Beat 1/3 of the flour mixture into the batter, followed by half of the milk. Add another 1/3 of the flour, the remaining milk, then the remaining flour, beating just until combined between each addition. Fold in the coconut and orange zest . Pour the batter into the prepared pan.
- Bake until a tester inserted in the center comes out clean, about 1 hour 10 minutes. Cool the cake in the pan for 20-30 minutes, then turn out onto a cooling rack. Cool completely, about 2 hours.
Cup of Yum
To make the glaze:
- Place the butter in a medium saucepan and heat until melted. Stir in the powdered sugar and orange zest. Add the orange juice, 1 tablespoon at a time, until it has the consistency of thick syrup. Drizzle the glaze over the cooled cake, then sprinkle toasted coconut over the top.
Notes
- *You can also bake this in 2 loaf pans. Baking time would change to 55-60 minutes.
- slightly adapted from Betty Crocker Cookbook, New Edition
- Nutrition information provided as an estimate only. Various brands and products can change the counts. Any nutritional information should be used as a general guide.
Nutrition Information
Serving
1serving
Calories
317kcal
(16%)
Carbohydrates
47g
(16%)
Protein
3g
(6%)
Fat
14g
(22%)
Saturated Fat
9g
(45%)
Polyunsaturated Fat
1g
Monounsaturated Fat
3g
Trans Fat
0g
Cholesterol
62mg
(21%)
Sodium
159mg
(7%)
Potassium
75mg
(2%)
Fiber
1g
(4%)
Sugar
34g
(68%)
Vitamin A
384IU
(8%)
Vitamin C
1mg
(1%)
Calcium
34mg
(3%)
Iron
1mg
(6%)
Nutrition Facts
Serving: 24servings
Amount Per Serving
Calories 317
% Daily Value*
| Serving | 1serving | |
| Calories | 317kcal | 16% |
| Carbohydrates | 47g | 16% |
| Protein | 3g | 6% |
| Fat | 14g | 22% |
| Saturated Fat | 9g | 45% |
| Polyunsaturated Fat | 1g | 6% |
| Monounsaturated Fat | 3g | 15% |
| Trans Fat | 0g | 0% |
| Cholesterol | 62mg | 21% |
| Sodium | 159mg | 7% |
| Potassium | 75mg | 2% |
| Fiber | 1g | 4% |
| Sugar | 34g | 68% |
| Vitamin A | 384IU | 8% |
| Vitamin C | 1mg | 1% |
| Calcium | 34mg | 3% |
| Iron | 1mg | 6% |
* Percent Daily Values are based on a 2,000 calorie diet.