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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.


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


Make the cake

  1. Preheat the oven to 340°f/170°c

  2. Spray your bundt pan in oil and spread flour over it

  3. Make sure you scrape the zest from 2 oranges before you squeeze them, use one for the cake and one for the syrup.

  4. In a mixer bowl whisk the eggs on high speed until light in color

  5. Add the oil, oranges and orange zest and mix to combine

  6. 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.

  7. 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.

  8. While the cake is in the oven, make the syrup

  9. Remove from the oven

Make the syrup

  1. In a saucepan combine all the ingredients and bring to a boil

  2. Keep cooking for few more minutes, until thickened a little

  3. Let cool at room temperature until the cake is ready

The finish touch

  1. Flip the hot cake out of the pan

  2. Using a silicone pastry brush, brush the syrup evenly all over the cake

  3. Garnish with fine shredded coconut and let cool for few min

  4. Can be eaten hot or cold. Store in room temperature for up to 2 days.

Enjoy 😋

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