Ingredients for Coconut Orange Cake
- 1 cup orange juice
- Milk not found in recipe
- Semolina not found in recipe
- 2 cups all-purpose flour
- 1 teaspoon baking powder
- Baking soda not found in recipe
- 1/2 teaspoon salt
- 1 cup shredded coconut
- 2 large eggs
- 1 teaspoon vanilla extract
- Oil not found as a cake batter ingredient; recipe uses butter and requires greasing the pan.
- 1/2 cup butter, softened (for cake)
- 1 1/2 cups granulated sugar
- 1 tablespoon orange zest
- 1 1/2 cups powdered sugar (for optional glaze)
- 2 tablespoons orange juice (for optional glaze)
- 1 tablespoon melted butter (for optional glaze)
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How to Make Coconut Orange Cake
- Preheat oven to 325°F (160°C). Grease and flour a 9x13 inch sheet cake pan.
- In a large bowl, cream together the butter and sugar until light and fluffy.
- Beat in the eggs one at a time, then stir in the orange zest and vanilla extract.
- In a separate bowl, whisk together the flour, baking powder, and salt.
- Gradually add the dry ingredients to the wet ingredients, mixing until just combined. Be careful not to overmix.
- Stir in the shredded coconut and orange juice.
- Pour batter into the prepared pan and spread evenly.
- Bake for 25-30 minutes, or until a wooden skewer inserted into the center comes out clean. Start checking for doneness around 20 minutes.
- Let the cake cool in the pan for 10 minutes before transferring it to a wire rack to cool completely.
- Dust with powdered sugar (optional) before serving and enjoy!
Nutrition Information (Approximate per serving)
Sodium
9 g
Sugar
7g
Fat
37g
Carbs
10g
