Moss Rose Cake Recipe

Name: Moss Rose Cake
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 3 cups grated coconut; 1 tablespoon grated orange rind; 2 tablespoons orange juice; 2 tablespoons orange pulp; 2 tablespoons sugar; 4 eggs; 2 cups sugar; 1 cup hot milk (140u00b0); 1/4 cup vegetable oil; 2 cups sifted cake flour; 2 teaspoons baking powder; 1/2 teaspoon salt; 1/2 teaspoon almond extract; Orange slices

Servings: persons

3 cups grated coconut
1 tablespoon grated orange rind
2 tablespoons orange juice
2 tablespoons orange pulp
2 tablespoons sugar
4 eggs
2 cups sugar
1 cup hot milk (140u00b0)
1/4 cup vegetable oil
2 cups sifted cake flour
2 teaspoons baking powder
1/2 teaspoon salt
1/2 teaspoon almond extract
Orange slices

1
Combine first 5 ingredients; stir well. Refrigerate overnight in an airtight container.
2
Combine eggs in a large mixing bowl, beating until frothy. Gradually add sugar, beating until thick and lemon colored.
3
Combine milk and oil. Sift flour, baking powder, and salt together; add to egg mixture alternately with milk mixture. Beat well after each addition. Stir in flavoring.
4
Pour batter into 3 waxed paper-lined and greased 8-inch round cake pans. Bake at 350u00b0 for 20 minutes or until a wooden pick inserted in center comes out clean. Cool layers in pans 10 minutes; remove from pans, and let cool completely.
5
Spread frosting between layers, and sprinkle each with 3/4 cup coconut-orange mixture. Spread remaining frosting on top and sides of cake. Top with remaining coconut-orange mixture, and garnish with orange slices. Refrigerate until serving time.

962

kcal

Calories

Fat

161

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Preheat the oven fully and bake on the middle rack for the most even results.
Check for doneness a few minutes early — a toothpick in the center should come out with just a few moist crumbs.
Let it cool before slicing so it sets properly and holds its shape.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Brown sugar instead of white sugar adds a deeper, more caramel-like flavor.
Leave out the nuts to make it nut-free, or swap in seeds for a similar crunch.
A good 1:1 gluten-free flour blend works well if you need a gluten-free version.

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

My Personal Notes

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How did you like this recipe?

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

You need 14 ingredients. The key ingredients include: 3 cups grated coconut, 1 tablespoon grated orange rind, 2 tablespoons orange juice, 2 tablespoons orange pulp, and more.

Yes, Moss Rose 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.

That's it — enjoy your meal!

Moss Rose Cake

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions