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This Orange Coconut Pound Cake is an absolutely delicious and simple to make tropical dessert that will transport your taste buds to paradise! It boasts a wonderfully velvety smooth and dense texture that is simply divine. The cake is topped with an orange glaze that adds a tangy sweetness to each bite, and is sprinkled with perfectly toasted coconut to add an irresistible nutty crunch. This cake will surely be a showstopper at any gathering or event, or can be enjoyed simply as a delightful treat.
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Orange Coconut Pound Cake
Yield: 10
Prep time: 15 MinCook time: 1 H & 20 MTotal time: 1 H & 35 M
This velvety smooth buttery Orange Coconut Pound Cake is a dense and moist dessert that combines orange, almond, and coconut flavors to create a tropical treat.
Ingredients
For the Cake
For the Glaze
Instructions
- Preheat oven to 350 degrees F. Butter and flour a 10-inch bundt pan. Set aside.
- In a large bowl or the bowl of your stand mixer with paddle attachment, beat butter until creamy, add sugar and cream further. Add eggs on at a time, scraping in between additions. Beat until light and fluffy. Add almond extract and orange zest.
- In another bowl, sift together the flour, baking powder, baking soda, and salt. Add 1/4 of the flour mixture to the wet ingredients and mix well. Then, add 1/3 of the orange juice and mix again. Repeat this process with the flour and juice until all the ingredients are combined. Stir in the coconut.
- Pour the batter into the greased pan and place it in the oven that has been preheated. Bake it for 70-80 minutes or until a toothpick inserted comes out clean. Check the cake after an hour or so to see if it's becoming too brown. If it is, cover it with foil.
- Let sit cooling for 10 minutes in the pan. Turn out to a wire rack to cool completely.
- For the glaze, whisk together the ingredients and pour over the cooled cake. Top with toasted coconut.
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