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Italian Coconut Orange Cake
5 from 42 votes

Italian Coconut Orange Cake

The Italian Coconut Orange Cake blends the citrus brightness of orange zest and juice with the tropical flavor of unsweetened flaked coconut in a tender, moist cake. The addition of vanilla yogurt enriches the batter and enhances the cake's softness. Served with Chantilly cream flavored with orange zest, this cake offers a creamy, light finish that complements the zesty cake base.

Prep Time
20 mins
Cook Time
30 mins
Total Time
1 hr
Servings: 8 servings
Calories: 385 kcal
Course: Dessert, Cake
Cuisine: Italian

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

    Cup of Yum
  1. Pre-heat oven to 350° (180° celsius). Grease and flour an 8 inch (20 centimeters) cake pan.
COCONUT ORANGE CAKE
  1. 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.
  2. In a medium bowl sift together, flour, baking powder, baking soda and salt then stir in the coconut.
  3. 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
  1. 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

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%)

Nutrition Facts

Serving: 8 servings

Amount Per Serving

Calories 385

% 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.