Moist Orange Coconut Cake

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Picture by home cooking

  • Prep Time
    20 Mins
  • Cook Time
    55 Mins
  • Serving
  • View
Savor the tropical delight of our Moist Orange Coconut Cake, a harmonious blend of zesty oranges and sweet coconut. This delightful cake is perfect for any occasion, from casual gatherings to formal celebrations. Its moist crumb and vibrant flavors make it an instant crowd-pleaser.



Orange Cream Cheese Frosting:


Per Serving: 1 slice

  • Daily Value*
  • Calories: 430
  • Carbohydrates: 59g
  • Protein: 4g
  • Fat: 20g
  • Saturated Fat: 12g
  • Cholesterol: 90mg
  • Sodium: 240mg
  • Fiber: 1g
  • Sugars: 42g
  • Vitamin D: 4%
  • Calcium: 4%
  • Iron: 6%
  • Potassium: 4%

Tips and Recommendations:

  • For a more intense orange flavor, add a few drops of orange extract to the batter or frosting.
  • Toast the shredded coconut for added texture and flavor before using it as a garnish.
  • Make sure your cream cheese and butter are at room temperature for a smoother frosting.


1. Can I make this cake in advance?

Yes, you can bake the cake layers a day ahead and store them in an airtight container. Frost the cake on the day of serving for the best results.

2. Can I use canned orange juice instead of fresh?

Fresh orange juice is recommended for the best flavor, but you can use canned or store-bought orange juice in a pinch.

Picture by afarmgirlskitchen


  • 1. Preheat your oven to 350°F (175°C). Grease and flour two 9-inch round cake pans.
  • 2. In a mixing bowl, combine the flour, sugar, shredded coconut, baking powder, baking soda, and salt. Mix well and set aside.
  • 3. In another bowl, cream together the softened butter and eggs until light and fluffy.
  • 4. Add the fresh orange juice, orange zest, and vanilla extract to the wet ingredients, mixing until well combined.
  • 5. Gradually add the dry ingredients to the wet mixture, stirring until the batter is smooth.
  • 6. Divide the batter evenly between the prepared cake pans.
  • 7. Bake in the preheated oven for 25-30 minutes or until a toothpick inserted into the center comes out clean.
  • 8. Allow the cakes to cool in the pans for 10 minutes, then transfer them to a wire rack to cool completely.

Orange Cream Cheese Frosting:

  • 1. In a large bowl, beat the softened cream cheese and butter together until smooth and creamy.
  • 2. Gradually add the powdered sugar, orange juice, and orange zest, mixing until the frosting is well combined.
  • 3. Evenly spread the whipped cream over the jam.
  • 4. Carefully roll the cake back into a cylinder, using the parchment paper to assist you. Make sure the seam side is facing down.
  • 5. Trim the ends of the roll for a neat finish if desired.
  • 1. Once the cakes are completely cooled, place one cake layer on a serving plate.
  • 2. Spread a layer of orange cream cheese frosting evenly over the top of the first cake layer.
  • 3. Carefully place the second cake layer on top.
  • 4. Frost the top and sides of the entire cake with the remaining orange cream cheese frosting.
  • 5. Sprinkle the remaining shredded coconut evenly over the frosted cake.

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