I love how my orange coconut cake is so different from a classic coconut cake. I start by baking coconut layers that are super tender then I cook up a smooth orange curd to add between the layers. I honestly think my fave part is the cream cheese frosting and coconut flakes I frost it with. The whole thing is gorgeous and was such a hit this past holiday season with my fam.Get into it boos!
Disclosure: Hey boos, this post is sponsored by Florida’s Natural. But let’s be real, I only partner with brands I actually love. So, yeah, this stuff is fire.
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Orange Coconut Cake ingredients
- Orange Curd: Our curd starts with Florida’s Natural Orange Juice which uses the highest-quality citrus, producing superior orange flavor, plus orange zest, sugar, eggs, butter and salt.
- Oil and Butter: I prefer this combo to keep the cake moist and buttery.
- Orange Zest: This adds an extra boost of orange flavor through.
- Coconut Extract: Just a little gives all of those tropical vibes in each bite.
- Orange Juice: I use Florida’s Natural.
- Sour Cream: Plain greek yogurt is a great swap.
- Cake Flour: You can make your own cake flour by using all-purpose flour and cornstarch.
How to make Orange Coconut Cake
Make the Curd
Step 1: In a saucepan, whisk together orange zest, sugar, orange juice, eggs, and salt until well mixed. Turn the burner on to medium low. Whisk the curd continuously for 15 minutes. Heat until thickened reaching 170 °F.
Step 2: Remove the saucepan from the heat and begin to add the butter 1-2 tablespoons at a time. Continue to add butter, whisking until it has all melted and been fully incorporated.
Step 3: Pour the curd through a fine mesh strainer to remove zest and any partially cooked egg.
Step 4: Chill in an ice bath for about 30 minutes until the mixture reaches room temperature. Transfer to an airtight container and chill until set, about 4 hours. The curd will continue to thicken as it cools.
Make the Cake
Step 5: In the bowl of your stand mixer, add oil and butter and beat for 2 minutes on high speed. Slowly add in sugar and zest and beat on high speed for an additional 4-5 minutes until very pale and fluffy. Next, add eggs one at a time, combining well after each addition and scraping down the sides of the bowl as needed.
Step 6: In a medium bowl, combine flour, baking powder, baking soda, and salt. Reduce the mixer speed to low and slowly add the dry ingredients in two increments. Batter will be thick; do not overmix.
Step 7: Lastly, add sour cream, milk, orange juice, and coconut extract. Mix until just combined, scraping down the sides of the bowl as needed. Evenly divide cake batter into each prepared pan.
Step 8: Bake for 22-25 minutes, or until an inserted toothpick comes out clean with a few moist crumbs attached. Rotate and revolve the cakes halfway through baking.
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Frost it
Step 9: Add butter and cream cheese to mixer bowl and beat on high speed then slow down the mixer and add in powdered sugar. Once sugar has incorporated, turn the mixer back to high. Add salt and coconut extract and whip until smooth.
Step 10: Add one cake layer to a serving platter, then spread with 1/2 of the orange curd. Top with another cake layer and spread with the remaining curd.
Step 11: Top with remaining cake layer. Spread the cream cheese frosting across the top of the cake and around the sides. Coat the top and sides with coconut flakes. If you want, finally garnish with orange slices and serve it up!
Orange Coconut Cake
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Equipment
Ingredients
For the Orange Curd
- Zest of 1 orange
- 1 cup granulated sugar
- 1 cup Florida's Natural Premium No-Pulp Orange Juice
- 5 large eggs
- ¼ teaspoon kosher salt
- ½ cup unsalted butter room temperature, cut into 1-tablespoon squares
For the Cake
- 2/3 cup vegetable oil
- 1/3 cup unsalted butter room temperature
- 1 ½ cup granulated sugar
- 2 teaspoons orange zest
- 3 large eggs
- 2 ¾ cup cake flour sifted
- 1 ½ teaspoon baking powder
- ½ teaspoon baking soda
- 1 teaspoon kosher salt
- 1 ¼ cup sour cream room temperature
- ¼ cup milk room temperature
- ½ cup Florida's Natural Premium No-Pulp Orange Juice
- 2 teaspoons coconut extract
For the Frosting
- ½ cup unsalted butter
- 8 oz cream cheese room temperature
- 4 cups confectioner’s sugar
- ½ teaspoon kosher salt
- 1 teaspoon coconut extract
- Orange slices for garnish
Instructions
For Curd
- In a medium saucepan, whisk together orange zest, sugar, orange juice, eggs, and salt until well mixed.
- Turn the burner on to medium heat. Whisk the curd continuously for 15 minutes. You’ll notice the mixture starting to thicken after about 12 minutes. Heat until thickened and mixture reaches 170 °F on a digital thermometer. Do not overcook.
- Remove the saucepan from the heat and begin to add the butter 1-2 tablespoons at a time. Continue to add butter, whisking until it has all melted and been fully incorporated.
- Pour the curd through a fine mesh strainer to remove zest and any partially cooked egg.
- Chill in an ice bath for about 30 minutes until the mixture reaches room temperature.
- Then transfer to an airtight container and chill until set, about 4 hours. The curd will continue to thicken as it cools.
For the Cake
- Preheat oven to 325°F and place racks on top third and bottom third positions.
- Prepare three 8-inch cake rounds with parchment paper, then spray liberally with nonstick baking spray.
- In the bowl of your stand mixer, add oil and butter and beat for 2 minutes on high speed. Slowly add in sugar and zest and beat on high speed for an additional 4-5 minutes until very pale and fluffy.
- Next, add eggs one at a time, combining well after each addition and scraping down the sides of the bowl as needed.
- In a medium bowl, combine flour, baking powder, baking soda, and salt. Reduce the mixer speed to low and slowly add the dry ingredients in two increments. Batter will be thick; do not overmix.
- Lastly, add sour cream, milk, orange juice, and coconut extract and mix until just combined, scraping down the sides of the bowl as needed.
- Evenly divide cake batter into each prepared pan, then bake for 22-25 minutes, or until an inserted toothpick comes out clean with a few moist crumbs attached. Rotate and revolve the cakes halfway through baking.
- Remove cakes from the oven and let cool in pans for 15 minutes. Invert cakes onto wire rack until completely cool, about 30 minutes.
For the Cream Cheese Frosting
- Add butter and cream cheese to the bowl of your mixer and beat on high speed until it begins to thicken and fluff.
- Next slow down the mixer and carefully add in the confectioner’s sugar.
- Once all sugar has incorporated, turn the mixer back to high to continue whipping.
- Add salt and coconut extract and continue whipping until it is smooth.
To Assemble
- Transfer one cake layer to a serving platter, then spread with 1/2 of the orange curd.
- Top with another cake layer and spread with the remaining curd.
- Top with the remaining cake layer. Spread the cream cheese frosting across the top of the cake and around the sides. Coat the top and sides with coconut flakes then garnish with orange slices. Serve and enjoy!
Notes
How to store Orange Coconut Cake
You won’t want to leave this out at room temperature boos. Keep this baby in the fridge. Cover the cake in an airtight cake container to keep it fresh.How long will orange and coconut cake last in the fridge?
It will stay fresh for up to 3 days in the fridge.Can I freeze it?
For sure boos. I would freeze individual slices by wrapping in plastic wrap then in foil then add to a freezer bag. The slices should last for up to 2 months.Recipe Tips
- Room Temp is the Way: Make sure your butter is softened and your sour cream and eggs are room temp for both the cake and the curd so they end up super smooth.
- Don’t Overmix: Overmixing the dry ingredients can activate the gluten a bit too much. We don’t want no tough cake boos.
- Make sure your cake is cooled: Don’t frost your cake until it is completely cooled boos. You don’t want that frosting melting right off the cake.
Recipe help
Want a thicker curd? Just keep cooking it a bit longer boos. As it reduces, it’ll naturally thicken up. Once you take it off the heat, it’ll continue to thicken as it cools. If you’re still feeling impatient, try this trick: Mix 2 teaspoons of cornstarch with 2 teaspoons of ice-cold water or lemon juice. Bring your curd to a boil and whisk in the cornstarch mixture. The hot curd and cold cornstarch will have a magical thickening reaction. Boom! Thicker curd.
Absolutely boos. Make this ahead and store in the fridge a day before you serve it up. Just bring slices back to room temp for serving up.
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Is there a way to get this recipe without the use of vegetable oil? I know you stated that you have started altering your ingredients due to grocery prices. However, I will like to use all butter not oil, please.
I have made your sour cream, butter, and caramel cakes, they have all been great hits in my home and at gatherings.
Thank you for sharing with us!!
The butter adds additional moisture to the cake so I suggest not removing it to be honest.
I know it’s going to be great. Can’t wait to make it. I’ll update with the final takeaway later 🙂
Can’t wait to see what you think!