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Orange Coconut cake

From the archives of my Egyptian grandmother, this is a moist orange cake with hints of coconut, made with olive oil instead of butter, and topped with an orange caramel glaze.
5 from 2 votes
Prep Time 15 minutes
Cook Time 35 minutes
Cooling 10 minutes
Total Time 1 minute
Course Dessert
Cuisine egyptian, French

Ingredients
  

For the cake:

  • 2 .5 c flour
  • 2 tbsp corn starch
  • 1.5 tbsp baking powder
  • 3 eggs
  • 1 tsp vanilla
  • 1.5 tbsp orange zest
  • 1 3/4 c sugar
  • 1/4 c coconut oil
  • 3/4 c olive oil
  • 1 c orange juice fresh squeezed is best
  • 1 c shredded coconut unsweetened, plus more for garnish
  • optional: orange slices to garnish

For the orange caramel glaze:

  • 1/2 c sugar
  • 1/4 c water
  • 1/4 c brown sugar
  • 1 tbsp orange zest
  • 1 tbsp orange juice
  • 1/4 c heavy cream

Instructions
 

For the cake:

  • Preheat the oven to 350 degrees (f).
  • In a medium bowl, sift together the flour, baking powder, and cornstarch.
  • In another bowl, combine the sugar and orange zest. Rub the zest into the sugar with your fingers to release the fragrant oils.
  • Add the eggs with vanilla extract. Whisk until incorporated.
  • Add the oils and orange juice and mix well.
  • Slowly stir in the flour mixture.
  • Gently fold in the coconut.
  • Pour the batter into a well greased bundt pan. Bake for 40-50 minutes on a rack moved right above the center rack.

For the orange caramel glaze:

  • Over medium heat, simmer the white sugar and water until it begins to boil, and the sugar has dissolved.
  • Reduce heat to medium- low, then add the orange zest and orange juice.
  • Stir in the brown sugar and reduce heat down to low. Slowly whisk in the heavy cream; simmer for another 2-3 minutes until thickened.
  • Simmer a few of the orange slices in the glaze for a minute to flavor the sauce and gently soften the oranges, then remove them quickly before they break apart.
  • Remove the pot from heat.
  • Allow to cool for 5-10 minutes at room temperature before pouring over the cooled cake.
  • After the cake has cooled, flip it onto a serving platter. Place the orange slices on top of and around the cake, and pour the glaze all over.

Notes

**You may also brown the orange slices in some butter; this browned and crisped orange peel looks beautifully rustic and tastes delicious.
Keyword cake, coconut, dairy free, orange