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Orange Coconut Cake

Carly
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A Tropical Twist: Easy Orange Coconut Cake

Orange Coconut Cake

Sunshine in a slice! This Orange Coconut Cake recipe takes a beloved cake mix and transforms it into a burst of tropical flavor. Moist orange cake layers are studded with shredded coconut and then frosted with a delightful mandarin orange and coconut cream cheese frosting. It's a perfect dessert for any occasion, bursting with brightness and sure to satisfy your sweet tooth.

Ingredients:

  • For the Tropical Cake:
    • 1 box orange cake mix (such as Pillsbury Moist Supreme Creamsicle cake mix)
    • 1 cup sweetened shredded coconut
  • For the Dreamy Orange Coconut Frosting:
    • 1 (15-ounce) can mandarin oranges, undrained
    • 1 (5-ounce) package instant vanilla pudding mix
    • 1 cup sweetened shredded coconut
    • 1 (8-ounce) container frozen whipped cream, thawed

Tools:

  • 2 9-inch round cake pans
  • Parchment paper
  • Nonstick baking spray
  • Cake leveler (optional, for creating even cake layers)

Instructions:

  1. Preheat for Sunshine: Get your oven ready by preheating it to 350 degrees Fahrenheit (175 degrees Celsius). This ensures the cake layers bake evenly and become perfectly moist.
  2. Preparing the Pans: Line the bottoms of two 9-inch round cake pans with parchment paper for easy removal. Generously spray the bottom and sides of the pans with nonstick baking spray to prevent sticking.
  3. A Tropical Twist on Cake Mix: Prepare the cake batter according to the package instructions. Once the batter is well mixed, gently fold in 1 cup of sweetened shredded coconut. This adds delightful texture and coconut flavor throughout the cake.
  4. Baking to Golden Perfection: Divide the batter evenly between the two prepared cake pans. Bake according to the cake mix instructions, typically around 30-35 minutes, or until a toothpick inserted into the center comes out clean.
  5. Cooling the Cakes: Once baked, remove the cake pans from the oven and let them cool completely on a wire rack before frosting. This allows the cakes to set properly and prevents the frosting from melting.
  6. Creating the Dreamy Frosting: In a large mixing bowl, using an electric mixer, crush the mandarin oranges, including their juices. This adds vibrant orange flavor and a touch of tanginess to the frosting.
  7. Frosting Magic: Add the instant vanilla pudding mix and the remaining cup of shredded coconut to the crushed mandarin oranges. Beat well until combined.
  8. Folding in Lightness: Gently fold in the thawed whipped cream until the frosting is light and fluffy. Be careful not to overmix, as this can make the frosting lose its volume.
  9. Assembling the Tropical Dream: Once the cake layers are cool, use a cake leveler (optional) to ensure they have a flat surface. Place one cake layer on a cake plate or serving stand, cut side down. Spread a generous layer of the orange coconut frosting over the top.
  10. Adding a Fruity Touch (Optional): If desired, decorate the top of the frosted cake layer with some mandarin orange slices or other fresh fruit for a pop of color and freshness.
  11. Frosted Perfection: Carefully place the second cake layer on top of the first layer, cut side down, gently pressing down to secure it. Frost the top and sides of the entire cake with the remaining frosting, creating a smooth and even finish.
  12. Chilling for Perfection: Refrigerate the cake for several hours before serving. This allows the frosting to set and the flavors to meld beautifully.

Tips:

  • For a richer flavor, substitute freshly squeezed orange juice for the water called for in the cake mix instructions.
  • Leftover cake can be stored in an airtight container in the refrigerator for up to 3 days.

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