This Orange Cake is moist and fragrant, with the fresh taste of orange zest and a hint of vanilla. The addition of fresh shredded coconut on top of the creamy orange-flavored buttercream gives it a delightful tropical twist, making each slice a sweet and citrusy delight.
Did You Know?
Oranges not only provide a fresh, zesty flavor but also add a natural boost of vitamin C, which is known for its immune-supporting properties. The zest contains essential oils that enhance the cake's aroma, while the juice adds moisture, keeping the cake soft and tender. Coconut adds a subtle sweetness and a slight crunch, bringing an extra layer of texture to the frosting.
Yield:
12 servings
Ingredients:
For the Cake:
3 cups unbleached all-purpose flour
2 tsp baking powder
1/2 tsp salt
1 cup cane sugar (or regular sugar)
3 large eggs, at room temperature
1/2 cup unsalted butter, at room temperature
1/2 cup fresh orange juice (or real, already squeezed orange juice)
Zest of 2 large oranges
1 tsp pure vanilla extract
1/2 cup plain Greek yogurt
For the Orange Buttercream:
1 cup unsalted butter, softened
4 cups powdered sugar
1/4 cup fresh orange juice (or real, already squeezed orange juice)
Zest of 1 large orange
1 tsp pure vanilla extract
1 cup fresh shredded coconut, for topping
Extra orange zest, for garnish
Instructions:
1. Prepare the cake pans:
Grease and flour two 9-inch round cake pans, then line the bottoms with parchment paper.
Personal Tip: Use parchment paper to ensure the cakes come out cleanly and prevent sticking.
2. Mix the dry ingredients:
In a large bowl, whisk together the flour, baking powder, and salt until well combined.
Personal Tip: Sifting the dry ingredients helps prevent lumps and ensures a lighter, more even texture.
3. Combine wet ingredients:
In another large bowl, beat the cane sugar, eggs, and unsalted butter until light and creamy. Add the orange juice, orange zest, and vanilla extract, mixing until well combined.
4. Add the yogurt and dry ingredients:
Alternate adding the flour mixture and Greek yogurt, starting and ending with the flour mixture. Mix until just combined, being careful not to overmix.
Personal Tip: Overmixing can make the cake dense. Stir just until no streaks of flour remain.
5. Bake the cake:
Divide the batter evenly between the prepared cake pans. Bake at 350°F (175°C) for 20-25 minutes, or until a toothpick inserted into the center comes out clean.
Personal Tip: Rotate the pans halfway through baking for even cooking.
6. Cool the cake:
Let the cakes cool in the pans for 10 minutes before turning them out onto a wire rack to cool completely.
7. Make the orange buttercream:
In a large bowl, beat the softened butter until smooth and creamy. Gradually add the powdered sugar, 1 cup at a time, mixing well after each addition. Add the orange juice, orange zest, and vanilla extract. Beat until the frosting is light and fluffy.
Personal Tip: For a thicker buttercream, reduce the amount of orange juice or add an extra tablespoon of powdered sugar.
8. Assemble the cake:
Place one cake layer on a serving plate or cake stand. Spread a generous layer of orange buttercream over the top. Place the second layer on top, then spread the remaining buttercream evenly over the top and sides of the cake. Sprinkle fresh shredded coconut and extra orange zest on top for garnish.
Personal Tip: Chill the cake for 10 minutes before slicing for cleaner cuts.
A Little More Information About This Orange Coconut Cake:
Moisture Level: This cake is exceptionally moist due to the combination of butter orange juice, and Greek yogurt. The fresh orange juice adds a bright citrus flavor while keeping the cake tender, and the Greek yogurt contributes a rich, creamy texture.
Buttercream Consistency: The orange buttercream in this recipe is designed to be smooth and spreadable with a subtle orange flavor. The fresh orange juice provides a natural citrus tang, while the powdered sugar balances the sweetness. Adjust the amount of orange juice for your preferred thickness—use less for a thicker, more structured frosting.
Nutritional Information (Per Serving):
Calories: 470, Protein: 6g, Carbohydrates: 62g, Fiber: 3g, Net Carbohydrates: 59g, Fat: 24g, Saturated Fat: 11g, Cholesterol: 85mg, Sodium: 180mg, Sugars: 44g, Glycemic Index: Medium
Kitchen Tips, Great Ideas, How to Save Money
- Use Real Orange Juice: Opt for freshly squeezed or high-quality bottled orange juice without added sugar to enhance the natural citrus flavor.
- Butter vs. Oil: Using butter adds a rich flavor, while grapeseed oil creates a lighter crumb. Choose based on your preference.
- Zest Before Juicing: Always zest the oranges before juicing for the best results, as it’s difficult to zest after the juice is extracted.
- Keep Butter Soft: Make sure the butter is softened to room temperature before creaming for a smoother buttercream.
- Fresh Orange Garnish: Add extra orange zest or thin slices on top of the cake for a beautiful presentation.
- Storage Tip: Store leftover cake in an airtight container in the refrigerator to keep it fresh. It can last up to 4 days.
- Freezing the Cake: You can freeze unfrosted cake layers by wrapping them in plastic wrap and storing them in a freezer-safe bag for up to 3 months.
- Greek Yogurt Substitute: If you don’t have Greek yogurt, sour cream is a great alternative that keeps the cake moist.
- Preventing Dry Cake: Be sure not to overbake the layers; start checking them at 20 minutes.
- Cutting Perfect Slices: Use a warm knife (dip in hot water and dry) to slice through the buttercream cleanly.
Let's Learn About Orange Juice:
Choosing the right type of orange juice can impact the flavor and quality of your cake. Freshly squeezed orange juice offers the best flavor and aroma because it retains the natural oils from the zest and the sweetness of the fruit without any additives. It’s ideal if you have access to fresh oranges.
Natural already squeezed orange juice (found in the refrigerated section of grocery stores) is a convenient option. It often tastes closer to freshly squeezed but is pasteurized to extend shelf life. Look for options labeled as 100% pure, without added sugars or preservatives, to maintain a fresh citrus taste.
Non-GMO or sweetened orange juices are also available, but it’s important to read the labels. Some commercially available juices may have added sweeteners or come from concentrate, which can alter the flavor and sweetness of your recipe. Choosing a 100% pure, unsweetened, non-GMO option will ensure a more natural taste, bringing out the best in your cake without unnecessary additives.