Coconut Orange Cake the perfect combination makes a Tasty Moist Cake. A delicious Snack, Breakfast or Dessert Cake Recipe. Add a dollop of Chantilly Cream to fancy it up!
I actually posted this Cake about four years ago on the blog. Hard to imagine I have been at it almost 6 years now. So needless to say I have been going through recipes and redoing the photos and sometimes if the mood strikes making a video.
If there is something I love about fall and winter it has to be the fruit, apples and oranges are my favourite, and we all love coconut in my house, the Italian especially.Like a lot of the cakes I have made over the years here in Italy this is another frostless Italian Cake. Just a dusting of powdered sugar is really all it needs.
Although this time we were having company over so I thought a creamy Chantilly topping would be perfect.Chantilly cream is a combination of whipped cream and icing sugar, sometimes flavoured with vanilla. It is usually used to fill pastries.
It was supposedly invented by Francois Vatel, the master of ceremonies to the prince of Conde at the castle of Chantilly. He thought of adding sugar to whipped cream, and he also gave the name to the preparation.
Instead of adding vanilla to mine I decided a little orange zest.This Cake also calls for Cake / Pastry Flour, but there is no need to buy it, you can easily make your own.
Simple, easy and cheesy! My whole family loves this recipe so much. If it were for them, I’d be making this every day! Give it a shot, you’ll love it!To Make this Recipe You’ Will Need the following ingredients:
1 orange cake mix (I used Pillsbury Moist Supreme Creamsicle cake mix)
1 cup flaked, sweetened coconut
Tools: Cake Leveler for beautiful even cake layers
1 (15 oz.) can mandarin oranges, do not drain, crushed
Note: If you are using mandarin oranges for garnish, be sure to set a few aside
1 (5 oz.) large instant vanilla pudding mix (not prepared)
1 cup flaked, sweetened coconut
1 (8 oz.) frozen whipped topping, thawed
How to make it:
1. Preheat oven to 350-f degrees. Line two 9″ cake pans with parchment paper and then spray with nonstick baking spray.
2. Prepare the cake mix according to the package directions. After the cake has been mixed well, stir in 1 cup of coconut. Bake according to cake mix instructions for two 9″ cake pans. After cooked through, remove from oven and let cool.
3. Prepare frosting: In a large mixing bowl, crush the mandarin oranges with their juices with an electric mixer. Mix in the instant pudding mix and coconut and mix well. Fold in the whipped topping until combined.
4. When the cakes are cool enough to handle, remove them from the pans and set on a flat surface. Using a cake leveler, cut the tops off both of the cakes to get a flat surface. Take one of the cakes and place the cut side down on the cake plate. Add a layer of frosting. Place the 2nd layer cut side down on top of the frosting layer. (This will give you a perfectly flat surface on the top of the cake for great looking frosting). Frost the top and sides of the cake. Garnish with a few mandarin oranges if desired.
5. Let chill in the fridge for several hours before serving.