How to Bake a Moist and Fluffy Coconut Orange Cake With a Crunchy Topping

One of my favorite sheet cakes to make is my coconut orange cake recipe. This is a tender and light cake that you use sour milk or buttermilk and orange extract with folded egg whites to add to its volume. In fact, it is one of the best cakes with an orange coconut topping with brown sugar that you spread over it while still warm that you can image.

I won’t lie to you that this coconut orange cake involves a few extra steps. In addition to how you normally cream butter with the sugar, you also will be separating four eggs along with whipping the egg whites to later incorporate. However, I promise you that it is well worth the effort once you taste the results.

I also can’t stress enough the importance of leveling your baking powder and soda when baking. Though you might be tempted to grab a spoon from your drawer to estimate the amount, it really makes a difference to use measuring spoons and a knife to remove the excess. Having too much or too little of those leavening agents does matter for the success of your baking.

The next time that you’re longing for a delicious piece of cake, I seriously wish that you print out my recipe for this cake. You also may want to check out another orange cake recipe that I make with a spicy kick.

Coconut Orange Cake

2- 1/4 cups sifted all-purpose flour
2 teaspoons of baking powder, leveled
½ teaspoons of salt + 1/8 tsp (for beating with the egg whites)
½ teaspoons of baking soda, leveled
3/4 cup of butter, softened or shortening
1-1/3 cups of sugar
4 egg yolks
3/4 cup of sour milk or buttermilk
1 teaspoon of orange extract
4 egg whites

Coconut Orange Topping:
1/4 cup softened butter
½ cups firmly packed brown sugar
3 tablespoons of orange juice or apple juice
½ teaspoons of orange extract
3/4 cup of grated coconut flakes

Sift together the flour, baking powder, baking soda, and salt in a large mixing bowl.

Next, cream the butter or shortening with your sugar until a creamy consistency.

Now add the egg yolks and beat with your electric mixture into the creamed mixture.

Stir in a little of the sour milk and orange extract that you blend together and alternate with the mixing bowl with the dry ingredients. The important thing to remember is to take your time and finish adding the dry ingredients last to keep the cake as tender as possible.

Once those ingredients are combined, you need to beat your egg whites with the 1/8 teaspoon of salt until stiff peaks form.

Next, you slowly fold in the beaten egg whites into the cake batter. Be as gentle as you can just to take your spatula and work from one side to the other to incorporate the whites with the batter.

Pour the batter into a well-greased 13 x 9 x 2-inch cake pan.

Bake in a 350-degree oven for about 40-45 minutes, depending on how your oven is regulated.

Spread with coconut orange topping after creaming the butter, sugar and adding the rest of the ingredients before spreading over the cake while it is still warm to toast until the broiler for about two or three minutes.

ENJOY!

Print

Coconut Orange Cake

This is one of the best cakes with an orange coconut topping with brown sugar that you spread over it while still warm that can turn any day into a holiday!

Course: Dessert

Cuisine: American

Keyword: coconut orange cake, easy cake recipe, orange coconut topping, sheet cake, sour milk cake

Author: Mary Balandiat

Ingredients

• 2- 1/4 cups sifted all-purpose flour
• 2 teaspoons of baking powder leveled
• ½ teaspoons of salt + 1/8 tsp (for beating with the egg whites)
• ½ teaspoons of baking soda leveled
• 3/4 cup of butter softened or shortening
• 1-1/3 cups of sugar
• 4 egg yolks
• 3/4 cup of sour milk or buttermilk
• 1 teaspoon of orange extract
• 4 egg whites
• Coconut Orange Topping:
• 1/4 cup softened butter
• ½ cups firmly packed brown sugar
• 3 tablespoons of orange juice or apple juice
• ½ teaspoons of orange extract
• 3/4 cup of grated coconut flakes

Instructions

1. Sift together the flour, baking powder, baking soda, and salt in a large mixing bowl.
2. Next, cream the butter or shortening with your sugar until a creamy consistency.
3. Now add the egg yolks and beat with your electric mixture into the creamed mixture.
4. Stir in a little of the sour milk and orange extract that you blend together and alternate with the mixing bowl with the dry ingredients. The important thing to remember is to take your time and finish adding the dry ingredients last to keep the cake as tender as possible.
5. Once those ingredients are combined, you need to beat your egg whites with the 1/8 teaspoon of salt until stiff peaks form.
6. Next, you slowly fold in the beaten egg whites into the cake batter. Be as gentle as you can just to take your spatula and work from one side to the other to incorporate the whites with the batter.
7. Pour the batter into a well-greased 13 x 9 x 2-inch cake pan.
8. Bake in a 350-degree oven for about 40-45 minutes, depending on how your oven is regulated.
9. Spread with coconut orange topping after creaming the butter, sugar and adding the rest of the ingredients before spreading over the cake while it is still warm to toast until the broiler for about two or three minutes.
10. ENJOY!