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Is it just me, or do these holidays just seem to appear out of nowhere? One minute you took the snow off your clothes, and the next moment you’re hosting friends and family for days on end of eating, drinking, and Easter egg hunting.
I thought: “Before winter ends, I have to make something with one of my favorite winter fruits.” I have given the spotlight to apples, so now it is time for the orange to shine, and shine it does.
After digging in my box of cake recipes, I found this delicious Orange Coconut Cake. Possibly one of the simplest and most delicious cakes you could make. Plus, it makes the house smell amazing and looks so pretty on the Easter table.
So if you like the taste of a true orange-flavored cake, this is the one for you. Happy Easter. xx
Why You’ll Love This Recipe
This Orange Coconut Cake is bursting with citrusy flavor and a hint of tropical coconut, making it a refreshing dessert choice. Its vibrant flavors and moist texture are sure to impress your guests and leave them wanting more. Plus, it’s simple to make and comes together quickly, making it perfect for any occasion.
Kitchen Equipment You’ll Need
- Two 9″ cake pans
- Parchment paper
- Nonstick baking spray
- Electric mixer
- Cake leveler
Ingredients
Cake:
- 1 orange cake mix (I used Pillsbury Moist Supreme Creamsicle cake mix)
- 1 cup flaked, sweetened coconut
Frosting:
- 1 (15 oz.) can mandarin oranges, do not drain, crushed
- 1 (5 oz.) large instant vanilla pudding mix (not prepared)
- 1 cup flaked, sweetened coconut
- 1 (8 oz.) frozen whipped topping, thawed
Instructions
- Preheat oven to 350°F. Line two 9″ cake pans with parchment paper and then spray with nonstick baking spray.
- Prepare the cake mix according to the package directions. After the cake has been mixed well, stir in 1 cup of coconut. Bake according to cake mix instructions for two 9″ cake pans. After cooked through, remove from oven and let cool.
- Prepare frosting: In a large mixing bowl, crush the mandarin oranges with their juices using an electric mixer. Mix in the instant pudding mix and coconut and mix well. Fold in the whipped topping until combined.
- When the cakes are cool enough to handle, remove them from the pans and set on a flat surface. Using a cake leveler, cut the tops off both of the cakes to get a flat surface. Take one of the cakes and place the cut side down on the cake plate. Add a layer of frosting. Place the second layer cut side down on top of the frosting layer. Frost the top and sides of the cake. Garnish with a few mandarin oranges if desired.
- Let chill in the fridge for several hours before serving.
Tips for Success
- Ensure the cakes are completely cool before frosting to prevent the frosting from melting.
- Use a cake leveler for even layers and a professional finish.
Additional Tips and Variations
- For a more intense orange flavor, add a teaspoon of orange zest to the cake mix.
- Try substituting the whipped topping with homemade whipped cream for a richer taste.
Nutritional Highlights (Per Serving)
Calories: Approximately 320
Fat: 15g
Carbohydrates: 45g
Protein: 3g
Frequently Asked Questions (FAQ)
Can I make this cake ahead of time?
Yes, you can make the cake a day in advance. Store it in the refrigerator and bring it to room temperature before serving.
Can I use fresh oranges instead of mandarin oranges?
Fresh oranges can be used, but ensure to crush them well and include the juice for moisture.
Conclusion
This Orange Coconut Cake is a delightful treat that combines the zesty flavor of oranges with the tropical touch of coconut. It’s a perfect dessert for any festive occasion or whenever you crave a sweet citrus indulgence. I invite you to try this recipe and share your experience with friends and family. Enjoy baking and happy Easter!
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