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Italian Coconut Orange Cake

This Italian Coconut Orange Cake is a delicious soft, moist cake. The perfect snack, breakfast or dessert Cake recipe.

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

Ingredients

COCONUT ORANGE CAKE
  • 1/2 cup + 2 tablespoons butter (softened) (135 grams)
  • 1/2 cup + 1 1/2 tablespoons sugar (119 grams)
  • 1 Zest of one orange
  • 3 tablespoons fresh squeezed orange juice
  • 1/2 teaspoon vanilla
  • 2 large eggs (room temperature)
  • 1 egg yolk (room temperature)
  • 1 1/4 cups + 1 tablespoon cake / pastry flour* (170 grams)
  • 1 1/2 teaspoons baking powder
  • 1/4 teaspoon baking soda
  • 1 pinch salt
  • 1/4 cup flaked coconut (unsweetened) (mini chocolate chips or finely chopped almonds can be substituted) (20 grams)
  • 1/2 cup vanilla yogurt (room temperature) (125 grams)
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 whole / whipping cream (238 grams)
  • 1 tablespoon powdered sugar
  • zest of 1/2 an orange

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
    Cup of Yum
  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 (6%) Sugar 16g (32%) Vitamin A 905IU (18%) Vitamin C 3.6mg (4%) Calcium 93mg (9%) Iron 1.3mg (7%)

Nutrition Facts

Serving: 8servings

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.