Orange Coconut Bundt Cake |
Cuisine: Dessert
Author: Betsy Cohen
Prep time: 30 mins
Cook time: 55 mins
Total time: 1 hour 25 mins
- Orange coconut cake:
- 2¾ cups (13.15 ounces) all purpose flour
- ½ teaspoon (.05 ounces) baking soda
- 14 tablespoons unsalted butter, softened
- 2¼ cups (16.75 ounces) sugar
- 1½ teaspoons (.15 ounces) orange zest, one orange
- 4 eggs
- 1 cup (8.80 ounces) sour cream
- ¼ cup (2.50 ounces) orange juice
- 1¾ cups (4.65 ounces) shredded sweetened coconut flakes
- Orange glaze:
- 1½ - 2½ cups (7.20 - 12 ounces) confectioners sugar, depending on thickness desired
- ¼ cup (2.50 ounces) orange juice
- 1½ teaspoons (.15 ounces) orange zest, one orange
- For the orange coconut cake:
- Preheat the oven to 350°. Butter a 10 - 12 cup bundt pan and set aside.
- Whisk together the flour and baking soda. Set aside.
- Place the butter, sugar and orange zest into a large mixing bowl. Beat until light and fluffy, about three minutes. Add the eggs, one at a time. Blend in half of the dry ingredients.
- Mix in the sour cream and orange juice. Add the remaining dry ingredients followed by the coconut flakes.
- Spoon the batter into the prepared pan.
- Bake at 350° for 55 minutes. Remove from the oven and cool in the pan for 10 minutes.
- Cover the top of the pan with a cooling rack. Turn upside down and gently remove the pan. Allow the cake to cool completely before glazing.
- For the glaze:
- Combine all of the ingredients into a small bowl. Stir until smooth.
- Transfer the glaze to a plastic freezer bag. Seal the bag and cut off one of the bottom corners.
- Place the cooling rack over a piece of wax paper. Drizzle the glaze over the top of the cake so that it drips down the sides.
Recipe by Desserts Required at https://www.dessertsrequired.com/orange-coconut-bundt-cake
3.5.3208