Coconut and Orange Pound Cake

Coconut and Orange Pound Cake

I’m having some trouble focusing right now. Daniel wanted to watch some of his favourite videos just now. It’s really difficult to sit still with Pharrell Williams’ “Happy” and then Mark Ronson featuring Bruno Mars’ “Uptown Funk”. The kid’s got great taste! So, Daniel and I have been ‘Dancin’ like nobody’s watching’! I’m totally out of breath right now, but man that was fun. Daniel is continuing to dance around me right now while I take a break to write this post. Nelson and Michael are amused.

Now that I’ve burned off some calories, I think I’ve earned a piece of cake. And looky there…Nelson made one. Lucky me 🙂

In our house, we all love fairly simple (but obviously delicious) cakes. We have a few go-to’s that we make often and are fairly simple–marble bundt, banana bread, and lemon, to name a few. This time Nelson combined a couple of our favourites to make a new coconut and orange pound cake. OMG…nice combo. This cake has a perfect balance of citrus flavour with a nice little coconut crunch. The orange glaze on top is literally the icing on the cake. Mmm… Nelson will definitely have to make this one again.

We hope you enjoy this recipe too…and may you always ‘dance like nobody’s watching!’  🙂

Coconut and Orange Pound Cake

 

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Prep time

20 mins

Cook time

90 mins

Total time

1 hour 50 mins

 

This coconut and orange pound cake recipe has a perfect balance of citrus flavour with a nice little coconut crunch. The orange glaze on top is literally the icing on the cake.

Author: Nelson Cardoso

Recipe type: Dessert

Cuisine: North American

Serves: 18 slices

Ingredients

• 3 cups cake flour
• ½ teaspoon baking soda
• ½ teaspoon salt
• ½ cup unsweetened shredded coconut
• 1 cup unsalted butter at room temperature
• 2½ cups sugar
• 6 eggs, room temperature
• ¼ cup freshly squeezed orange juice
• 1.5 tablespoon orange zest
• 1 cup sour cream
  
• Orange Glaze:
• 2 cups icing sugar
• ¼ cup + 1 tbs fresh squeezed orange juice

Instructions

1. Preheat the oven to 325 ºF.
2. Grease a tube pan and dust with flour.
3. Sift flour, salt and baking soda in a medium pan.
4. Add coconut to dry ingredients and mix with a whisk.
5. In a large stand mixer bowl, cream the butter and sugar in a stand mixer until fluffy. About 4 to 5 minutes on medium high.
6. Lower the stand mixer to medium and add one egg at a time.
7. With the mixer still running at medium speed, add orange juice and orange zest.
8. Stop the mixer and remove the bowl. Pour the dry ingredients and sour cream into the large bowl and mix until completely incorporated.
9. Pour batter into greased pan and place in the oven on the middle rack.
10. Bake for 90 minutes.
11. Remove the cake from the oven and let cool for 20 (or more for heavy pans) minutes in the pan.
12. Slide a sharp knife around the cake to loosen it and turn it onto a large plate, then back onto a cake platter/plate.
13. Once the cake is cool, whisk the icing sugar and ¼ cup + 1 tbs of orange juice until thickened.
14. Pour the glaze over the cooled cake.

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