Orange Cake with Coconut Cream Cheese Frosting
User Reviews
5
Orange Cake with Coconut Cream Cheese Frosting
Description
This Orange Cake blends citrus elements through fresh orange and lemon juice and orange zest folded into a buttery, sugar-beaten batter. The combination of baking powder and baking soda ensures a light texture, balanced with salt for flavor. The cake is baked in a 9x13 pan at moderate heat until a tester comes out clean, resulting in a tender crumb with bright citrus undertones.
The accompanying coconut cream cheese frosting combines softened cream cheese and butter whipped smooth, sweetened with powdered sugar and flavored with vanilla and optional coconut extract. Shredded sweetened coconut adds texture and reinforces the coconut flavor. This frosting complements the citrus cake by adding creamy sweetness and a subtle tropical twist.
Once the cake has completely cooled, the frosting is spread over the top to prevent melting. The cake suits dessert occasions where a balance of citrus and creamy coconut flavors is desired. Its dense yet tender crumb supports the generous frosting well.
The recipe adapts from well-regarded sources, ensuring balanced flavor and texture. Using freshly grated zest and fresh juices is important for pronounced citrus flavor.
Ingredients
orange cake
- 3 cup all-purpose flour
- 1 ½ teaspoons baking powder
- ¾ teaspoon baking soda
- 1 teaspoon kosher salt
- 1 ⅓ cups milk whole
- ¼ cup orange juice freshly squeezed
- ¼ cup lemon juice freshly squeezed
- 1 cup unsalted butter softened
- 2 cups sugar
- 1/4 cup orange zest freshly grated
- 1 tablespoon vanilla extract
- 4 egg large
coconut cream cheese frosting
- 8 ounces cream cheese softened
- 1/2 cup butter unsalted
- 2 cups powdered sugar
- 2 teaspoons vanilla extract
- ¼ teaspoon coconut extract optional
- 1 cup coconut shredded, sweetened
Instructions
- Preheat the oven to 350 degrees F. Spray a 9x13 baking pan with nonstick baking spray. I like to use the kind specifically for baking that has flour in it.
- In a small bowl, whisk together the flour, baking powder, salt and soda. In a measuring cup, whisk together the milk, lemon juice and orange juice.
- In the bowl of your electric mixer, beat together the butter and the sugar on medium speed until fluffy, for 5 full minutes. Scrape down the sides as needed. Beat in the orange zest until combined. Beat in the eggs 1 at a time until combined. Beat in the vanilla extract.
- With the mixer on low speed, mix in half of the flour mixture. Mix in the milk mixture. Mix in the remaining flour mixture until just combined.
- Pour the batter in the greased baking pan. Spread the top to even it out. Bake for 35 to 40 minutes or until a tester inserted in the center comes back clean.
- Let the cake cool completely before frosting. I usually remove mine after about 30 minutes in the pan - I just invert it and frost the flat side. You can leave it in the pan and frost too!
coconut cream cheese frosting
- Beat the cream cheese and butter together until creamy. Beat in the sugar until combined. Beat in the vanilla extract and coconut extract. Frost the cooled cake! Sprinkle on the coconut and press so it gently adheres to the frosting. I like to keep the cake in the fridge because of the cream cheese frosting, plus we love cold cake!
Notes
- The recipe has been lightly adapted from New York Times and Mother Lovett's orange cake versions.
- Use fresh orange and lemon juice plus freshly grated orange zest for best citrus flavor.
- Allow cake to cool fully before applying frosting to avoid melting.
User Reviews
Overall Rating
5
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