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Orange Coconut Pound Cake Recipe

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4 from 31 reviews

  • Author: Ezabella
  • Total Time: 1 hour 10 minutes
  • Yield: 10 servings
  • Diet: Vegetarian

Description

This Orange Coconut Pound Cake is a moist and flavorful dessert combining zesty oranges and tropical shredded coconut in a classic pound cake base. Topped with a sweet orange glaze and toasted coconut garnish, it’s perfect for any occasion and easy to prepare using simple ingredients.

Ingredients

Cake Ingredients

  • 2 medium oranges (zested)
  • 1 cup granulated sugar
  • 3/4 cup butter (softened to room temperature)
  • 2 eggs (at room temperature)
  • 1 egg yolk (at room temperature)
  • 2 tablespoons freshly squeezed orange juice
  • 1 1/2 cups all-purpose flour
  • 1 1/2 teaspoons baking powder
  • 1/2 teaspoon baking soda
  • 1/2 teaspoon salt
  • 1/2 cup unsweetened shredded coconut
  • 1/2 cup buttermilk

Glaze Ingredients

  • 3/4 cup icing sugar
  • 2 tablespoons freshly squeezed orange juice
  • 1/2 cup unsweetened shredded and/or flaked coconut (for garnish)

Instructions

  1. Preheat Oven and Prepare Pan: Preheat your oven to 350 degrees F. Grease a standard loaf pan thoroughly with butter or cooking spray, and optionally line it with parchment paper for easy removal.
  2. Infuse Sugar with Orange Zest: In a small bowl, combine granulated sugar and the zest from the oranges. Stir well to infuse the sugar with bright orange flavor.
  3. Beat Butter and Sugar: In a large bowl, use a firm spatula to beat the softened butter together with the orange-infused sugar until the mixture is light and fluffy.
  4. Add Eggs and Orange Juice: Incorporate the eggs, egg yolk, and 2 tablespoons of freshly squeezed orange juice into the butter mixture, beating well until smooth and evenly combined.
  5. Combine Dry Ingredients: In a separate bowl, mix together the all-purpose flour, baking powder, baking soda, salt, and shredded coconut.
  6. Mix Wet and Dry Ingredients: Gradually add the dry flour mixture and buttermilk alternately to the wet batter in batches, starting and ending with the flour mixture. Beat gently between each addition, just until the batter is combined and thick.
  7. Fill Pan and Bake: Spoon the batter evenly into the prepared loaf pan and spread the surface smooth. Bake in the preheated oven for 40 to 50 minutes, or until the cake is lightly golden and a toothpick inserted in the center comes out clean.
  8. Cool Cake: Allow the cake to cool in the pan for 15 to 20 minutes, then transfer it to a wire rack to cool completely before glazing.
  9. Prepare Orange Glaze: While the cake cools, whisk together the icing sugar and 2 tablespoons of freshly squeezed orange juice in a small bowl until smooth and pourable.
  10. Glaze and Garnish: Drizzle the orange glaze evenly over the cooled cake, allowing some to drip down the sides. Finally, sprinkle the top with 1/2 cup shredded and/or flaked coconut for garnish and extra texture.

Notes

  • Use room temperature eggs and butter for best mixing results.
  • Zesting the oranges before juicing helps maximize the orange flavor in both the cake and the glaze.
  • Line the loaf pan with parchment paper for easier removal and a cleaner loaf shape.
  • The baking time may vary depending on your oven; test doneness with a toothpick starting at 40 minutes.
  • For a more toasted coconut flavor, lightly toast the shredded coconut before sprinkling on top.
  • Prep Time: 25 minutes
  • Cook Time: 45 minutes
  • Category: Dessert
  • Method: Baking
  • Cuisine: American

Find it online: https://kitchenloving.com/orange-coconut-pound-cake-recipe/