This Italian Coconut Orange Cake is a delicious soft, moist cake. The perfect snack, breakfast or dessert Cake recipe. Add a dollop of Chantilly Cream to fancy it up! Fall Cake never tasted so good.
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.
and so I thought what could be better than a Coconut Orange Cake?
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.
How to make it
In a large bowl cream together the butter, sugar, orange zest, orange juice, vanilla, eggs and yolk. In a medium bowl sift together, the flour, baking powder, baking soda and salt, stir in the coconut, chips or nuts.
Starting with the flour mixture beat half into the egg mixture, then half of the yogurt, remaining flour and then remaining yogurt, beat until smooth.
Pour into prepared cake pan and bake. Let cool completely, dust with powdered sugar, and or serve with Chantilly Cream if desired.
What can I substitute for coconut?
If you don’t like coconut, then you leave it out completely or substitute with some dark chocolate chips or even some finely chopped or slivered almonds.
What is Chantilly Cream?
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.
How to Make Cake Flour
For every cup of all purpose flour, remove two tablespoons and replace with two tablespoons of corn starch. Be sure to sift the flour and cornstarch together a couple of times, this way it is sure to be properly combined and lump free. Cake flour in cakes will give you a very tender texture and fine crumb, it will also help the cake to rise.
More Delicious Italian Cakes
How to Store a Homemade Cake
Keep the cake covered in an airtight container. It will keep a 3-4 days at room temperature. Although the Chantilly cream must be refrigerated. I would add a dollop of cream just before serving.
The cake can also be frozen. Wrap tightly in plastic and place in an airtight container or freezer bag. The cake will keep for up to four months in the freezer.
This is the perfect Soft Light Coconut Lovers Cake, delicious with an afternoon cup of tea or coffee or even as the Italians do, a slice for breakfast with your cappuccino! I hope you try it and of course let me know how it turns out. Enjoy!
Italian Coconut Orange Cake
COCONUT ORANGE CAKE
- 1/2 cup + 2 tablespoons butter (softened) (135 grams)
- 1/2 cup + 1 1/2 tablespoons sugar (119 grams)
- 1 zest of one orange
- 3 tablespoons fresh squeezed orange juice
- 1/2 teaspoon vanilla
- 2 large eggs (room temperature)
- 1 egg yolk (room temperature)
- 1 1/4 cups + 1 tablespoon cake / pastry flour* (170 grams)
- 1 1/2 teaspoons baking powder
- 1/4 teaspoon baking soda
- 1 pinch salt
- 1/4 cup flaked coconut/mini chocolate chips or finely chopped almonds (20 grams)
- 1/2 cup vanilla yogurt (room temperature) (125 grams)
For room temperature ingredients, remove them about 30-45 minutes from the fridge before using.
*To make homemade cake flour, for every cup of all purpose remove 2 tablespoons and replace with 2 tablespoons of cornstarch, sift together before using.
- 1 cup whole / whipping cream (238 grams)
- 1 tablespoon powdered sugar
- zest of 1/2 an orange
- Pre-heat oven to 350° (180° celsius). Grease and flour an 8 inch (20 centimeters) cake pan.
COCONUT ORANGE CAKE
- In a large bowl cream together butter, sugar, orange zest, orange juice, vanilla, eggs and yolk beat 2-3 minutes on low to medium speed.
- In a medium bowl sift together, flour, baking powder, baking soda and salt then stir in the coconut.
- Starting with the flour mixture beat half into egg mixture then half the yogurt, then remaining flour and then remaining yogurt, beat on low - medium speed until smooth. Pour into prepared cake pan and bake for approximately 30-40 minutes, or until toothpick comes clean. Let cool completely, dust with powdered sugar and serve with Chantilly Cream if desired. Enjoy!
- In a medium bowl whip cream until light peaks form then sift the powdered sugar onto the cream and add the zest. Whip until stiff peaks form. Refrigerate until ready to serve.