Description
This Orange Cake with Coconut Cream Cheese Frosting is a bright and refreshing dessert, perfect for spring and summer gatherings. A moist and flavorful orange cake is topped with a creamy coconut cream cheese frosting, creating a delightful balance of citrus and tropical flavors.
Ingredients
Units
Scale
Orange Cake:
- 3 cups all-purpose flour
- 1 1/2 teaspoons baking powder
- 3/4 teaspoon baking soda
- 1 teaspoon kosher salt
- 1 1/3 cups whole milk
- 1/4 cup freshly squeezed orange juice
- 1/4 cup freshly squeezed lemon juice
- 1 cup unsalted butter, softened
- 2 cups granulated sugar
- 1/4 cup freshly grated orange zest
- 1 tablespoon vanilla extract
- 4 large eggs
Coconut Cream Cheese Frosting:
- 8 ounces cream cheese, softened
- 1/2 cup unsalted butter, softened
- 2 cups powdered sugar
- 2 teaspoons vanilla extract
- 1/4 teaspoon coconut extract (optional)
- 1 cup shredded sweetened coconut:
Instructions
Orange Cake:
- Preheat and Prep: Preheat oven to 350°F (177°C). Grease a 9×13 inch baking pan with nonstick baking spray (preferably with flour).
- Combine Dry Ingredients: In a small bowl, whisk together flour, baking powder, baking soda, and salt.
- Combine Wet Ingredients: In a measuring cup, whisk together milk, lemon juice, and orange juice.
- Cream Butter and Sugar: In the bowl of an electric mixer, beat butter and sugar on medium speed until fluffy (about 5 minutes). Scrape down sides as needed.
- Add Orange Zest and Extracts: Beat in orange zest until combined. Beat in eggs one at a time, then vanilla extract.
- Combine Wet and Dry: With the mixer on low speed, mix in half of the flour mixture. Mix in the milk mixture. Mix in the remaining flour mixture until just combined.
- Bake: Pour batter into the prepared pan. Spread evenly. Bake for 35-40 minutes, or until a tester inserted in the center comes out clean.
- Cool: Let the cake cool completely before frosting. You can remove the cake from the pan after 30 minutes and invert it onto a plate to cool.
Coconut Cream Cheese Frosting:
- Cream Butter and Cream Cheese: Beat cream cheese and butter until creamy.
- Add Sugar and Extracts: Beat in powdered sugar until combined. Beat in vanilla and coconut extract (if using).
- Frost and Decorate: Frost the cooled cake. Sprinkle with shredded coconut, pressing gently to adhere to the frosting.
- Chill: Store cake in the refrigerator due to the cream cheese frosting.
Notes
- Use freshly squeezed orange and lemon juice for the best flavor.
- Ensure butter and cream cheese are softened to room temperature for a smooth frosting.
- Adjust the amount of coconut extract to your preference.
- Leftovers can be stored in the refrigerator for up to 3 days.
Nutrition
- Serving Size: 1 serving
- Calories: 550
- Sugar: 50g
- Sodium: 300mg
- Fat: 30g
- Saturated Fat: 18g
- Unsaturated Fat: 10g
- Trans Fat: 1g
- Carbohydrates: 65g
- Fiber: 2g
- Protein: 6g
- Cholesterol: 100mg
