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Orange Coconut cake

5 from 2 votes
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.
Print Recipe
Prep Time 15 minutes
Cook Time 35 minutes
Cooling 10 minutes
Total Time 1 minute
Course: Dessert
Cuisine: egyptian, French
Ingredients Method Notes

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

Method
 

For the cake:
  1. Preheat the oven to 350 degrees (f).
  2. In a medium bowl, sift together the flour, baking powder, and cornstarch.
  3. In another bowl, combine the sugar and orange zest. Rub the zest into the sugar with your fingers to release the fragrant oils.
  4. Add the eggs with vanilla extract. Whisk until incorporated.
  5. Add the oils and orange juice and mix well.
  6. Slowly stir in the flour mixture.
  7. Gently fold in the coconut.
  8. 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:
  1. Over medium heat, simmer the white sugar and water until it begins to boil, and the sugar has dissolved.
  2. Reduce heat to medium- low, then add the orange zest and orange juice.
  3. 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.
  4. 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.
  5. Remove the pot from heat.
  6. Allow to cool for 5-10 minutes at room temperature before pouring over the cooled cake.
  7. 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.