Italian Coconut Orange Cake
User Reviews
5
Italian Coconut Orange Cake
Description
This recipe creames softened butter and sugar along with fresh orange zest, orange juice, vanilla extract, eggs, and an egg yolk to create a fragrant and rich batter. Dry ingredients include cake flour, baking powder, baking soda, salt, and flaked coconut, which are sifted and then alternated with vanilla yogurt when incorporated into the wet mixture. The cake is baked in a prepared pan until a toothpick inserted comes out clean, indicating a tender crumb.
The Chantilly cream topping is made by whipping heavy cream with powdered sugar and additional orange zest to stiff peaks, adding a light, smooth contrast to the citrus cake. The combination of coconut and orange provides a fresh, tropical note, while the yogurt contributes to moistness and tenderness.
This cake is ideal for a dessert that balances citrus brightness with creamy sweetness. Serving it with Chantilly cream enhances its texture and flavor. The cake should be cooled fully before dusting with powdered sugar and topping with the cream.
Ingredients
COCONUT ORANGE CAKE
- 1/2 cup butter 135 grams, softened, quantity 2 tablespoons
- 1/2 cup sugar 119 grams, quantity 1 ½ tablespoons
- 1 orange zest
- 3 tablespoons orange juice fresh squeezed
- 1/2 teaspoon vanilla
- 2 large egg room temperature
- 1 egg yolk, room temperature
- 1 1/4 cups cake flour 170 grams, quantity 1 tablespoon, aka pastry flour
- 1 1/2 teaspoons baking powder
- 1/4 teaspoon baking soda
- 1 pinch salt
- 1/4 cup flaked coconut 20 grams, unsweetened; alternatives: mini chocolate chips or finely chopped almonds
- 1/2 cup vanilla yogurt 125 grams, room temperature
For room temperature ingredients, remove them about 30-45 minutes from the fridge before using.
*To make homemade cake flour, for every cup of all purpose remove 2 tablespoons and replace with 2 tablespoons of cornstarch, sift together before using.
CHANTILLY CREAM
- 1 cup whipping cream 238 grams, aka whole cream
- 1 tablespoon powdered sugar
- zest orange 1/2
Instructions
- Pre-heat oven to 350° (180° celsius). Grease and flour an 8 inch (20 centimeters) cake pan.
COCONUT ORANGE CAKE
- 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 sift together, flour, baking powder, baking soda and salt then stir in the coconut.
- Starting with the flour mixture beat half into egg mixture then half the yogurt, then remaining flour and then remaining yogurt, beat on low - medium speed until smooth. Pour into prepared cake pan and bake for approximately 30-40 minutes, or until toothpick comes clean. Let cool completely, dust with powdered sugar and serve with Chantilly Cream if desired. Enjoy!
CHANTILLY CREAM
- 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.
Nutrition Information
Show DetailsNutrition Facts
Serving: 8servings
Amount Per Serving
Calories 385 kcal
% Daily Value*
| Calories | 385kcal | 19% |
| Carbohydrates | 33g | 11% |
| Protein | 5g | 10% |
| Fat | 26g | 40% |
| Saturated Fat | 16g | 80% |
| Cholesterol | 137mg | 46% |
| Sodium | 180mg | 8% |
| Potassium | 194mg | 4% |
| Sugar | 16g | 32% |
| Vitamin A | 905IU | 18% |
| Vitamin C | 3.6mg | 4% |
| Calcium | 93mg | 9% |
| Iron | 1.3mg | 7% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
5
You'll Also Love
