Orange and coconut coffee cake
This is probably one of my favorite coffee cakes. It's easy, it's full with aroma and flavors, it's beautiful, just all in all, a great cake. You got to give it a try and I'm sure it will become a regular in your kitchen, like it is in mine.
Ingredients
For the cake
6 eggs at room temperature
1 ½ cups sugar
1 cup oil
1 cup fresh squeezed orange juice
2 cups flour
1 cup fine shredded coconut plus some for garnish
2 teaspoon baking powder
1 teaspoon baking soda
Orange zest from one orange
For the syrup
½ cup freshly squeezed orange juice
½ cup sugar
Orange zest from one orange
Instructions
Make the cake
Preheat the oven to 340°f/170°c
Spray your bundt pan in oil and spread flour over it
Make sure you scrape the zest from 2 oranges before you squeeze them, use one for the cake and one for the syrup.
In a mixer bowl whisk the eggs on high speed until light in color
Add the oil, oranges and orange zest and mix to combine
Mix together the flour, baking soda and baking powder, lower the mixer speed and sift the flour into the bowl for few seconds and add the coconut, only mixing until all combined.
Pour the mixture into the pan and bake for 40-50 min, till toothpick come out dry. Don't worry if the cake rises and cracked, this part will be in the bottom.
While the cake is in the oven, make the syrup
Remove from the oven
Make the syrup
In a saucepan combine all the ingredients and bring to a boil
Keep cooking for few more minutes, until thickened a little
Let cool at room temperature until the cake is ready
The finish touch
Flip the hot cake out of the pan
Using a silicone pastry brush, brush the syrup evenly all over the cake
Garnish with fine shredded coconut and let cool for few min
Can be eaten hot or cold. Store in room temperature for up to 2 days.
Enjoy 😋