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
  1. For the orange coconut cake:
  2. Preheat the oven to 350°. Butter a 10 - 12 cup bundt pan and set aside.
  3. Whisk together the flour and baking soda. Set aside.
  4. 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.
  5. Mix in the sour cream and orange juice. Add the remaining dry ingredients followed by the coconut flakes.
  6. Spoon the batter into the prepared pan.
  7. Bake at 350° for 55 minutes. Remove from the oven and cool in the pan for 10 minutes.
  8. 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.
  9. For the glaze:
  10. Combine all of the ingredients into a small bowl. Stir until smooth.
  11. Transfer the glaze to a plastic freezer bag. Seal the bag and cut off one of the bottom corners.
  12. 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