Italian Coconut Orange Cake
This Italian Coconut Orange Cake is a delicious soft, moist cake. The perfect snack, breakfast or dessert Cake recipe.
- Prep time
- 20 min
- Cook time
- 30 min
- Yield
- 8 servings
- Difficulty
- HARD
Ingredients
Quantities are shown as originally provided.
- 1/2 cup + 2 tablespoons butter (softened) ((135 grams))
- 1/2 cup + 1 1/2 tablespoons sugar ((119 grams))
- 1 zest of one orange
- 3 tablespoons fresh squeezed orange juice
- 1/2 teaspoon vanilla
- 2 large eggs (room temperature)
- 1 egg yolk (room temperature)
- 1 1/4 cups + 1 tablespoon cake / pastry flour* ((170 grams))
- 1 1/2 teaspoons baking powder
- 1/4 teaspoon baking soda
- 1 pinch salt
- 1/4 cup flaked coconut (unsweetened) (mini chocolate chips or finely chopped almonds can be substituted) ((20 grams))
- 1/2 cup vanilla yogurt (room temperature) ((125 grams))
- 1 cup whole / whipping cream ((238 grams))
- 1 tablespoon powdered sugar
- zest of 1/2 an orange
Instructions
- 1
Pre-heat oven to 350° (180° celsius). Grease and flour an 8 inch (20 centimeters) cake pan.
- 2
In a large bowl cream together butter, sugar, orange zest, orange juice, vanilla, eggs and yolk beat 2-3 minutes on low to medium speed.
- 3
In a medium bowl sift together, flour, baking powder, baking soda and salt then stir in the coconut.
- 4
Starting with the flour mixture beat half into egg mixture then half the yogurt, then remaining flour and then remaining yogurt, beat on low - medium speed until smooth. Pour into prepared cake pan and bake for approximately 30-40 minutes, or until toothpick comes clean. Let cool completely, dust with powdered sugar and serve with Chantilly Cream if desired. Enjoy!
- 5
In a medium bowl whip cream until light peaks form then sift the powdered sugar onto the cream and add the zest. Whip until stiff peaks form. Refrigerate until ready to serve.