Orange Coconut Cake
This orange coconut cake has the most moist tender orange and coconut hinted cake layers that get sandwiched with smooth rich orange curd before being topped with cream cheese frosting and coconut flakes galore.
Servings: 24 servings
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 all-purpose 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
For making in advance: The cake can be made, baked, and cooled in advanced, then wrapped tightly in plastic wrap and stored at room temperature for up to 3 days. The curd can also be made in advance. Place plastic wrap directly on the surface of the curd, then again around the entire bowl and keep refrigerated for up to two days.