Coconut Orange Cake Recipe

Name: Coconut Orange Cake
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Cuisine: Baking & Desserts
Ingredients: 3/4 c. shortening; 1 1/2 c. sugar; 3 eggs; 2 1/4 c. sifted cake flour; 2 1/2 tsp. baking powder; 1/2 tsp. salt; 3/4 c. milk; 1 tsp. vanilla extract; Snow Peak Frosting; 2 c. grated coconut

Servings: persons

1
Beat shortening at medium speed with an electric mixer until soft and creamy.
2
Gradually add sugar and beat well.
3
Add eggs one at a time, beating just until yellow disappears.
4
Combine flour, baking powder and salt.
5
Add to creamed mixture alternately with milk beginning and ending with flour mixture.
6
Mix after each addition.
7
Stir in vanilla.
8
Pour batter into greased and floured 2 (9-inch) pans.
9
Bake at 350u00b0 for 18 to 20 minutes or until toothpick inserted in center comes out clean.
10
Cool completely on wire rack.
11
Split cake layers in half to make 4 layers.
12
Spread Custard Filling between layers.
13
Spread top and sides with Snow Peak Frosting and with coconut.

No nutrition data on file — estimate from the ingredient list.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 10 ingredients. The key ingredients include: 3/4 c. shortening, 1 1/2 c. sugar, 3 eggs, 2 1/4 c. sifted cake flour, and more.

Yes, Coconut Orange Cake falls under the Baking & Desserts category and is a great choice for this type of meal.

Store in an airtight container at room temperature for up to 3–5 days. For longer storage, freeze for up to 3 months — no need to refrigerate or reheat.

Coconut Orange Cake

How did you like this recipe?

Frequently Asked Questions