Prep 30 mins
Cook 1 hr 15 mins
I consider this my signature dessert. Coconut and orange is one of my favorite flavor combinations. When I couldn’t find an orange-coconut cake recipe I modified a chocolate pound cake recipe and came up with this one. It’s always a hit and one of my most requested desserts. NOTE: Be sure (1) that all ingredients are at room temperature, (2) to cream the butter and sugar thoroughly, and (3) to sift the flour before measuring. If you don't follow these rules this cake has a tendency to fall while baking.
- 1 1⁄2 cups butter, at room temperature
- 2 1⁄2 cups sugar
- 5 eggs, at room temperature
- 3 1⁄2 cups flour
- 1⁄2 teaspoon baking powder
- 1⁄2 teaspoon salt
- 1⁄2 cup Coco Lopez
- 3⁄4 cup orange juice
- 1 teaspoon orange extract
- 1 teaspoon vanilla extract
- 1 tablespoon grated orange peel
- 1 cup confectioners' sugar
- 1 tablespoon orange liqueur
- 2 tablespoons grated coconut
- 2 tablespoons unsalted butter
- 2 tablespoons orange juice
- 1 tablespoon Coco Lopez
- Preheat oven to 350°F.
- Grease and flour a large tube pan and line the bottom of the pan with greased waxed paper.
- Sift together the flour, baking powder and salt. Combine the cream of coconut and orange juice.
- With an electric mixer at medium speed, cream the butter until light and fluffy.
- While still beating, add the sugar a little at a time until all the sugar is incorporated into the mixture.
- Add eggs one at a time, beating well after each addition.
- Alternate adding the flour and liquid, beating after each addition.
- At low speed stir in the extracts and orange peel.
- Pour batter into the tube pan and bake for about 1 hour 15 minutes, or until a toothpick inserted near the center comes out clean.
- Make the glaze just before the cake comes out of the oven.
- Combine all glaze ingredients in a small saucepan.
- Cook over low heat until warmed through and butter is melted. Do not boil.
- Drizzle over warm cake.