Rich and full of vibrant orange and creamy coconut flavors, this Coconut Orange Pound Cake reimagines a beloved classic, infusing it with an irresistible tropical twist. Get ready to embark on a delicious journey with every tender, moist slice.
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Craving more citrusy delights? If you love the bright flavor of orange, you simply must try this delightful Orange Hot Chocolate!
The Irresistible Pull of Baking
Have you ever noticed that universal truth – the more you’re told you *can’t* have something, the more you desperately crave it? I’ve been living proof of that sentiment this past week. My kitchen is usually a hub of activity, with daily cooking taking center stage. Yet, all I’ve dreamed of doing is baking. Perhaps it’s the gentle whisper of autumn in the air, a seasonal shift that ignites an innate desire to create comforting, aromatic treats. Or maybe it’s simply a case of baking withdrawals, as it feels like an eternity since I’ve baked anything more elaborate than a batch of quick cookies or humble muffins. But the urge is undeniable; all I want to do is bake.
Life, however, often has its own agenda, and lately, that agenda hasn’t included ample time for leisurely baking projects. So, instead of getting my hands floury, I’ve spent my days lost in delicious daydreams, planning what I’ll bake next. Just yesterday, my thoughts drifted to delightful concoctions involving peaches and donuts. Then came visions of exciting new cupcake recipes, followed by musings on which pie recipes would be perfect to round out the year. But one particular image kept returning to my mind, a comforting and elegant centerpiece:
A generously sized, utterly delicious bundt cake.
The Enduring Allure of Bundt Cakes
There’s an undeniable charm that surrounds a bundt cake. They strike a perfect balance, appearing both casually inviting and surprisingly sophisticated. Their distinctive fluted shape effortlessly elevates them from a simple cake to a work of art. And the best part? They are almost always crowned with a luscious, dripping glaze that cascades down their ridges, creating a visual and textural symphony that can make anyone weak in the knees. Indeed, there’s just something truly special about a bundt cake – a timeless appeal that makes them a favorite for home bakers and dessert lovers alike.
Introducing the Coconut Orange Pound Cake: A Tropical Dream
Instead of yielding to my baking cravings in real-time, I found myself wistfully recalling this incredible Coconut Orange Pound Cake. It’s a recipe I created a little while ago and have been eagerly waiting to share with all of you. From the moment you imagine its flavors, you just know it’s destined to be a winner, primarily because of the star ingredient: coconut. For me, coconut always sits at the very top of my favorite ingredient list, lending an unparalleled richness and tropical essence to any dish. Pair that creamy, sweet coconut with the bright, zesty notes of citrus, and you’ve got a flavor combination that simply can’t be beaten.
While I was tempted, ever so slightly, to transform this into a lemon cake (a classic combination in its own right), my thoughts kept circling back to another memorable orange cake I’d made. And in that moment, I knew without a doubt that orange was the perfect counterpart for the coconut. The vibrant, sunny taste of fresh oranges brings a delightful counterpoint to the rich, soothing coconut, creating a harmonious blend that feels both comforting and exhilaratingly tropical.
Crafting the Perfect Pound Cake: Tips and Tricks
This recipe elegantly elevates a traditional pound cake into a stunning bundt cake masterpiece. Pound cakes are renowned for their dense, moist crumb and buttery flavor, traditionally made with a pound each of butter, sugar, eggs, and flour. Our tropical rendition retains that classic richness while incorporating the exotic flavors of orange and coconut. Achieving that perfect texture and taste requires attention to a few key details:
- Room Temperature Ingredients: Ensure your butter and eggs are at room temperature. This is crucial for proper creaming, which incorporates air into the batter, resulting in a lighter, more evenly textured cake. Cold ingredients won’t emulsify correctly, leading to a denser, sometimes drier, cake.
- Creaming Butter and Sugar: Beat the softened butter and sugar together until light and fluffy. This step also incorporates air, contributing to the cake’s structure and tenderness.
- Gradual Egg Addition: Add eggs one at a time, beating well after each addition. This ensures they are fully incorporated and prevents the batter from curdling.
- Don’t Overmix: Once you start adding the flour, mix only until just combined. Overmixing develops the gluten in the flour, which can lead to a tough, dry cake.
- Bundt Pan Preparation: The secret to a perfectly released bundt cake is in the pan preparation. Generously grease and flour your 12-cup bundt pan. Don’t skimp on this step! Use butter or a non-stick baking spray with flour (like Baker’s Joy), making sure to get into all the nooks and crannies of the fluted design. This prevents sticking and ensures your beautiful cake comes out in one piece.
- Baking Time: Pound cakes bake for a longer duration at a moderate temperature to ensure they cook through without drying out. Use the “tester inserted in the center comes out clean” method to ensure doneness.
- Cooling Process: Allow the cake to cool in the bundt pan for 20-30 minutes before inverting it onto a cooling rack. This allows the cake to set and firm up, making it less likely to break when unmolded. Then, let it cool completely on the rack before glazing.
Now, if you happen to be one of the few who isn’t a bundt cake enthusiast (gasp!) or if a bundt pan simply isn’t available in your kitchen, fret not! This versatile recipe can easily be baked in two standard loaf pans, yielding a more traditional pound cake shape. The baking time would adjust to approximately 55-60 minutes for loaf pans. However, for that truly spectacular presentation and experience, baking it in a bundt pan is highly recommended. Once baked and cooled, generously drench it in a warm, zesty orange glaze and finish with a scattering of lightly toasted coconut. Trust me, the combination of flavors and textures is utterly divine. I dare you to stop at just one slice—I tried, and gloriously failed!
So, the next time that irresistible baking bug bites, reach for your bundt pan and give this exceptional Coconut Orange Pound Cake a try. It’s more than just a cake; it’s a moment of tropical bliss.
Discover More Beautiful Bundt Cake Recipes
If you’ve fallen in love with the elegance and ease of bundt cakes, you’re in for a treat! Explore some of our other cherished bundt cake creations:
- Apple Bundt Cake with Caramel Frosting
- Double Chocolate Bundt Cake
- Crazy Coconut Bundt Cake
- Buttermilk Pound Cake with Caramel Icing
- Lime Poppy Seed Cake
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Coconut Orange Pound Cake
Average Rating: 5 stars from 1 vote
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, for topping
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: 1 serving, Calories: 317kcal (16%), Carbohydrates: 47g (16%), Protein: 3g (6%), Fat: 14g (22%), Saturated Fat: 9g (56%), Polyunsaturated Fat: 1g, Monounsaturated Fat: 3g, Trans Fat: 0g, 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%)