ORANGE COCONUT CAKE

This Orange Coconut Cake is a tropical delight, combining the bright, zesty flavor of fresh oranges with the sweet, nutty taste of shredded coconut. The soft, moist cake is enhanced by a tangy orange glaze that soaks into the layers, giving it an irresistible flavor profile. Topped with a sprinkle of toasted coconut, this cake is a refreshing twist on classic cake recipes and is perfect for spring and summer gatherings or any occasion that calls for a sweet, citrusy treat. Whether served as a dessert at a family dinner or enjoyed with a cup of tea, this cake is sure to become a favorite.

Ingredients:

For the Cake:

• 1 3/4 cups all-purpose flour
• 1 1/2 teaspoons baking powder
• 1/2 teaspoon baking soda
• 1/4 teaspoon salt
• 1/2 cup unsalted butter, softened
• 1 cup granulated sugar
• 3 large eggs
• 1 teaspoon vanilla extract
• 1/2 cup milk
• 1/2 cup orange juice (freshly squeezed is best)
• Zest of 1 orange
• 1/2 cup shredded coconut (sweetened or unsweetened)

For the Orange Glaze:

• 1/4 cup freshly squeezed orange juice
• 1/2 cup powdered sugar
• 1 teaspoon orange zest

For the Coconut Topping:

• 1/2 cup shredded coconut (toasted)

Instructions:

1. Prepare the Oven and Pan: Preheat your oven to 350°F (175°C). Grease and flour an 8-inch round cake pan, or line it with parchment paper.
2. Mix Dry Ingredients: In a medium bowl, whisk together the flour, baking powder, baking soda, and salt. Set aside.
3. Cream the Butter and Sugar: In a large bowl, beat together the softened butter and granulated sugar until light and fluffy, about 3 minutes. Add the eggs one at a time, beating well after each addition. Stir in the vanilla extract.
4. Add the Wet Ingredients: Gradually add the milk, orange juice, and orange zest to the butter mixture, mixing until combined.
5. Combine with Dry Ingredients: Slowly add the dry ingredients to the wet ingredients, mixing until just combined. Be careful not to overmix. Stir in the shredded coconut.
6. Bake: Pour the batter into the prepared cake pan. Smooth the top with a spatula and bake for 25-30 minutes, or until a toothpick inserted into the center of the cake comes out clean. Allow the cake to cool in the pan for 10 minutes before transferring it to a wire rack to cool completely.
7. Make the Glaze: While the cake is cooling, make the orange glaze by whisking together the orange juice, powdered sugar, and orange zest in a small bowl until smooth.
8. Toast the Coconut: In a small skillet, toast the shredded coconut over medium heat for 2-3 minutes, stirring constantly, until golden brown. Set aside to cool.
9. Assemble the Cake: Once the cake has cooled, drizzle the orange glaze over the top, allowing it to soak into the cake. Sprinkle the toasted coconut over the top for added flavor and texture.

This Orange Coconut Cake is a sweet, citrus-infused treat with the perfect balance of flavors. The moist cake, tangy glaze, and crunchy toasted coconut topping make it a showstopper at any gathering or a delightful dessert to enjoy on your own!