Orange Coconut Cake With Orange Frosting Recipes

ORANGE COCONUT CAKE

Steps:

• For filling: In a medium bowl, beat pudding mix and next 3 ingredients with a mixer at medium speed until very thick. Tint with food coloring, if desired. Cover and refrigerate. Preheat oven to 350˚. Spray 3 (9-inch) round cake pans with nonstick baking spray with flour. For batter: In a large bowl, beat butter, sugar, and extract with a mixer at medium speed until light and fluffy. In a medium bowl, sift together cake flour, baking powder, and salt. Gradually add sifted flour mixture to butter mixture alternately with buttermilk, beginning and ending with flour mixture, beating just until combined after each addition. In a large bowl, beat egg whites with a mixer at high speed until stiff peaks form (do not overbeat); gently fold egg whites into batter. Spoon batter into prepared pans. Bake for 15 to 20 minutes or until a wooden pick inserted in center comes out clean. Let cool in pans for 10 minutes. Remove cakes from pans, and let cool completely on wire racks. For frosting: In a large bowl, beat butter and extract with a mixer at medium speed until creamy. Gradually add confectioners' sugar, beating until smooth. Add whipped topping, beating until combined. Spread filling between cake layers, and spread frosting on top and sides of cake. Garnish with chocolate curls, if desired. Cover and refrigerate for up to 3 days.

ORANGE COCONUT CAKE WITH ORANGE FROSTING

Steps:

• Combine milk and coconut and let stand at room temperature for 30 minutes. Grease and flour a 9"x5" loaf pan. In a medium bowl, combine all-purpose flour, baking powder, and baking soda. Stir to get well mixed. Preheat oven to 350°F (180°C).
• Place butter and sugar in a large bowl. Beat until light and fluffy, about 2 minutes. Beat in eggs, one at a time until combined. Add orange zest and pour in half of the coconut mixture and half of the flour. Stir to mix. Add the remaining coconut mixture and flour and stir until batter is smooth.
• Pour batter into prepared pan. Bake for 1 hour 10 minutes or until wooden pick inserted in the center comes out clean. Cool in the pan for 10 minutes, remove and cool on wire rack.
• For the orange frosting, combine butter, powdered sugar, and orange juice in a medium sized bowl. Stir until it forms a spreadable consistency.
• When cake is completely cooled, spread the top of the cake with frosting. Decorate with orange wedges, if desired.

ORANGE COCONUT FROSTING

Steps:

• In a medium bowl, combine the coconut, sugar, juices, and zest. Stir until well blended.
• Let stand for a few minutes until sugar is completely dissolved.
• Meanwhile, whip the whipping cream, When sugar is dissolved in the juice mixture, fold in the whipped cream.
• Spread between cake layers and on the top and sides. Refrigerate for an hour to chill and set. Store cake in refrigerator.

ORANGE BUTTERCREAM FROSTING

Steps:

• In a small bowl, cream butter until light and fluffy. Beat in the confectioners' sugar, orange zest and vanilla. Add enough orange juice to achieve frosting consistency.