Servings
Font
Back
Orange Cake with Coconut Cream Cheese Frosting
5 from 82 votes

Orange Cake with Coconut Cream Cheese Frosting

Orange Cake with Coconut Cream Cheese Frosting is a moist, citrus-flavored cake combining orange and lemon juices and zest. The cake's soft crumb is enhanced by the fresh citrus notes. It is topped with a rich coconut cream cheese frosting made with cream cheese, butter, powdered sugar, vanilla, coconut extract, and shredded coconut. This cake balances fruity brightness with creamy, sweet frosting, suitable for dessert or special occasions.

Prep Time
30 mins
Cook Time
40 mins
Additional Time
1 hr
Total Time
2 hrs 10 mins
Servings: 12 people
Course: Dessert
Cuisine: American

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

    Cup of Yum
  1. 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.
  2. 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.
  3. 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.
  4. 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.
  5. 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.
  6. 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
  1. 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.