Coconut Orange Pound Cake

Rich and full of orange and coconut flavors, this Coconut Orange Pound Cake takes a classic recipe and gives it is tropical makeover.

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You know that saying – You always want what you can’t have? I feel like I’m living proof of that this week.

I cook a lot. Pretty much every day. But all I’ve wanted to do this week is bake. Maybe it’s because I can feel fall in the air, and that makes me want to get in the kitchen and bake up a storm. Or maybe I’m having withdrawals because it feels like it’s been weeks since I baked anything but a batch of cookies or muffins. But all I want to do is bake.

But life has had a different plan for me lately. A plan that doesn’t include time for baking. So instead, I daydream about what I will bake next. Yesterday, it was something with peaches and donuts . Or maybe a new fun cupcake recipe, or even what pie recipes will round out the year.

Or a big, delicious bundt cake.

There is just something about a bundt cake. They are casual yet sophisticated, and they are almost always covered in a dripping glaze that will make just about anyone weak in the knees. Yep. There’s just something about a bundt cake.

So instead of baking, I dreamt about this Coconut Orange Pound Cake that I made a little while back that I haven’t shared with you all yet. You know it’s going to be a winner because of the coconut. (Coconut will always be right up there at the top in my book!) Add that to some citrus, and you have a winner. As tempted as I was to turn this into a lemon cake, it made me think back to another orange cake. And I knew I couldn’t go wrong with the orange.

This recipe takes a pound cake recipe and turns it into a beautiful bundt cake. Now, if you aren’t a bundt cake fan (what???) or if you don’t have a bundt pan, you can always bake this in loaf pans, like a traditional pound cake. But if you really want something special, bake it up in a bundt pan, cover it in a delicious orange glaze and then top it off with toasted coconut. And then I dare you to only eat one slice. It’s hard – I tried. (And failed.)

So next time you get that baking bug, break out the bundt pan and give this Coconut Orange Pound Cake a try!

More Beautiful Bundt Cakes

Apple Bundt Cake with Caramel Frosting
Chocolate Bundt Cake
Coconut Bundt Cake
Buttermilk Pound Cake with Caramel Icing
Lime Poppy Seed Cake

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Coconut Orange Pound Cake

5 from 1 vote

Author: Deborah Harroun

Prep Time: 20 minutes minutes

Cook Time: 1 hour hour 10 minutes minutes

Total Time: 1 hour hour 30 minutes minutes

Servings: 24 servings

Course: Dessert

Cuisine: American

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Rich and full of orange and coconut flavors, this Coconut Orange Pound Cake takes a classic recipe and gives it is tropical makeover.

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Ingredients

Cake:

• ▢ 3 cups all-purpose flour
• ▢ 1 teaspoon baking powder
• ▢ 1/4 teaspoon salt
• ▢ 2 1/2 cups granulated sugar
• ▢ 1 cup butter softened
• ▢ 5 eggs
• ▢ 1 teaspoon vanilla extract
• ▢ 1 cup milk
• ▢ 1 1/2 cups sweetened shredded coconut
• ▢ 2 tablespoons grated orange zest

Glaze

• ▢ 1/3 cup butter
• ▢ 2 cups powdered sugar
• ▢ 1 tablespoon grated orange zest
• ▢ 2-4 tablespoons orange juice heated
• ▢ toasted coconut

Instructions

To make the cake:

• Preheat the oven to 350ºF. Generously grease and flour a 12-cup bundt pan*.
• In a medium bowl, mix together the flour, baking powder and salt. Set aside.
• In the bowl of a stand mixer, combine the sugar and the butter and beat until combined. Add the eggs and the vanilla and beat on low for 30 seconds. Scrape the sides and bottom of the bowl. Turn the mixer back on to high speed and beat for 5 minutes, scraping the bowl occasionally. Beat 1/3 of the flour mixture into the batter, followed by half of the milk. Add another 1/3 of the flour, the remaining milk, then the remaining flour, beating just until combined between each addition. Fold in the coconut and orange zest . Pour the batter into the prepared pan.
• Bake until a tester inserted in the center comes out clean, about 1 hour 10 minutes. Cool the cake in the pan for 20-30 minutes, then turn out onto a cooling rack. Cool completely, about 2 hours.

To make the glaze:

• Place the butter in a medium saucepan and heat until melted. Stir in the powdered sugar and orange zest. Add the orange juice, 1 tablespoon at a time, until it has the consistency of thick syrup. Drizzle the glaze over the cooled cake, then sprinkle toasted coconut over the top.

Recipe Notes:

*You can also bake this in 2 loaf pans. Baking time would change to 55-60 minutes.

slightly adapted from Betty Crocker Cookbook, New Edition

Nutrition information provided as an estimate only. Various brands and products can change the counts. Any nutritional information should be used as a general guide.

Nutrition Information

Serving: 1serving, Calories: 317kcal (16%), Carbohydrates: 47g (16%), Protein: 3g (6%), Fat: 14g (22%), Saturated Fat: 9g (56%), Polyunsaturated Fat: 1g, Monounsaturated Fat: 3g, Cholesterol: 62mg (21%), Sodium: 159mg (7%), Potassium: 75mg (2%), Fiber: 1g (4%), Sugar: 34g (38%), Vitamin A: 384IU (8%), Vitamin C: 1mg (1%), Calcium: 34mg (3%), Iron: 1mg (6%)

Keywords: orange pound cake