Orange-Coconut Pound Cake Recipe

Name: Orange-Coconut Pound Cake
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 1 ½ cups butter, at room temperature; 2 ½ cups sugar; 5 eggs, at room temperature; 3 ½ cups flour; ½ teaspoon baking powder; ½ teaspoon salt; ½ cup Coco Lopez; ¾ cup orange juice; 1 teaspoon orange extract; 1 teaspoon vanilla extract; 1 tablespoon grated orange peel; 1 cup confectioners' sugar; 1 tablespoon orange liqueur; 2 tablespoons grated coconut; 2 tablespoons unsalted butter; 2 tablespoons orange juice; 1 tablespoon Coco Lopez

Servings: persons

1 ½ cups butter, at room temperature
2 ½ cups sugar
5 eggs, at room temperature
3 ½ cups flour
½ teaspoon baking powder
½ teaspoon salt
½ cup Coco Lopez
¾ cup orange juice
1 teaspoon orange extract
1 teaspoon vanilla extract
1 tablespoon grated orange peel
1 cup confectioners' sugar
1 tablespoon orange liqueur
2 tablespoons grated coconut
2 tablespoons unsalted butter
2 tablespoons orange juice
1 tablespoon Coco Lopez

1
Preheat oven to 350F.
2
Grease and flour a large tube pan and line the bottom of the pan with greased waxed paper.
3
Sift together the flour, baking powder and salt.
4
Combine the cream of coconut and orange juice.
5
With an electric mixer at medium speed, cream the butter until light and fluffy.
6
While still beating, add the sugar a little at a time until all the sugar is incorporated into the mixture.
7
Add eggs one at a time, beating well after each addition.
8
Alternate adding the flour and liquid, beating after each addition.
9
At low speed stir in the extracts and orange peel.
10
Pour batter into the tube pan and bake for about 1 hour 15 minutes, or until a toothpick inserted near the center comes out clean.
11
Make the glaze just before the cake comes out of the oven.
12
Combine all glaze ingredients in a small saucepan.
13
Cook over low heat until warmed through and butter is melted.
14
Do not boil.
15
Drizzle over warm cake.

1932

kcal

Calories

Fat

265

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 17 ingredients. The key ingredients include: 1 ½ cups butter, at room temperature, 2 ½ cups sugar, 5 eggs, at room temperature, 3 ½ cups flour, and more.

Yes, Orange-Coconut Pound 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.

Orange-Coconut Pound Cake

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