Cran-Orange Coconut Cake Recipe

Name: Cran-Orange Coconut Cake
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 1/2 cup dried cranberries; 1/4 cup orange juice; 1/2 cup chopped pecans; 2 tablespoons grated orange zest; 2 tablespoons brown sugar; 3/4 cup butter, softened; 1 cup sugar; 4 large eggs, room temperature; 1 teaspoon vanilla extract; 2-2/3 cups all-purpose flour; 1 teaspoon baking powder; 1 teaspoon baking soda; 1/4 teaspoon salt; 1 cup plus 2 tablespoons sour cream; 1-1/2 cups sweetened shredded coconut; Confectioners' sugar

Servings: persons

1/2 cup dried cranberries
1/4 cup orange juice
1/2 cup chopped pecans
2 tablespoons grated orange zest
2 tablespoons brown sugar
3/4 cup butter, softened
1 cup sugar
4 large eggs, room temperature
1 teaspoon vanilla extract
2-2/3 cups all-purpose flour
1 teaspoon baking powder
1 teaspoon baking soda
1/4 teaspoon salt
1 cup plus 2 tablespoons sour cream
1-1/2 cups sweetened shredded coconut
Confectioners' sugar

1
In a small saucepan, combine cranberries and orange juice. Cook over medium-high heat for 2-3 minutes or until juice is absorbed. Remove from the heat. When cool enough to handle, finely chop cranberries. Place in a small bowl; add pecans, orange zest and brown sugar. Set aside.
2
In a large bowl, cream butter and sugar until light and fluffy. Beat in eggs, one at a time, beating well after each addition. Beat in vanilla. Combine the dry ingredients; add to creamed mixture alternately with sour cream, beating well after each addition. Fold in coconut.
3
Spoon a third of the batter into a greased and floured 10-in. fluted tube pan. Spoon half of the cranberry mixture over batter. Repeat layers. Carefully spread remaining batter over cranberry mixture.
4
Bake at 325u00b0 for 50-60 minutes or until toothpick inserted in the center comes out clean. Cool for 10 minutes before removing from pan to a wire rack to cool completely. Dust with confectioners' sugar.

1077

kcal

Calories

Fat

105

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

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

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

You need 16 ingredients. The key ingredients include: 1/2 cup dried cranberries, 1/4 cup orange juice, 1/2 cup chopped pecans, 2 tablespoons grated orange zest, and more.

Yes, Cran-Orange Coconut 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.

Cran-Orange Coconut Cake

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