Need a perfect Easter or spring cake recipe? Orange Coconut Cake is perfect for warmer weather entertaining.
Is it just me, or do these holidays just seem to appear out of nowhere?
One minute you took the snow off your clothes, and the next moment you’re hosting friends and family for days on end of eating, drinking and EASTER EGG hunting.
I thought: “before winter ends I have to make something with one of my favourite winter fruits.”
I have given the spotlight to APPLES, so now it is time for the orange to shine, and shine it does.
After digging in my box of cake recipes. I found this delicious ORANGE COCONUT CAKE. Possibly one of the simplest and delicious cakes you could make, plus it makes the house smell amazing and it looks so pretty on the EASTER table.
So if you like the taste of a true orange flavored cake, this is the one for you.
Happy Easter. xx
- 1 (15.25 oz) yellow cake mix
- 1 cup orange juice
- ½ cup vegetable oil
- 3 eggs
- 1 teaspoon orange zest
- 1 (15 oz.) can mandarin oranges, divided
- 1 (5 oz.) large instant vanilla pudding mix (not prepared)
- 2 cup flaked, sweetened coconut, divided
- 1 (8 oz.) frozen whipped topping, thawed
- Preheat oven to 350 degrees.
- Spray two 9 inch cake pans with nonstick baking spray.
- In a large bowl, combine the cake mix, the orange juice, vegetable oil, eggs, and orange zest.
- Beat on low speed until combined. Pour the batter into the prepared pan.
- Bake cakes according to times on package directions. After cooked through, remove from oven and let cool.
- In a mixing bowl, crush the mandarin oranges with their juices.
- Stir in the instant pudding mix and 1 cup of coconut flakes. Fold in the whipped topping. Mix well.
- Take one of the cakes and place on the cake plate. Add a layer of frosting, and place the remaining cake on top. Frost the top and sides of the cake.
- Sprinkle with remaining coconut flakes and garnish with 5-6 of the mandarin orange slices.
- Refrigerate for at least a couple of hours, or overnight.
I made cupcakes instead of a cake for a church function. I filled them with the frosting then frosted using a piping bag and large tip. They were delicious and a huge hit! I will definitely be making these again. Thank you for a great and easy recipe.
Hi! This looks delicious and I’d like to make it today, but I have one question: for the cup of orange juice, do you use fresh squeezed from an orange or regular bottled OJ? Thanks!
Absolutely Devine.. Thank You…
I just made this today for our Easter dinner tomorrow. I can’t wait to try it. I did almost not have enough frosting to cover the whole cake. I managed to get it covered, but, I’m sure it doesn’t have the thickness of frosting in the middle as the picture shows. I will get a bigger tub of whip cream next time.
This is a truly delicious cake, but I made mine with fresh made whipped cream. If you have never done this before it is beyond easy. Just buy heavy whipping cream, place 1 cup it in a chilled bowl (you can add 1/4 cup sifted powdered sugar and 1/2 tsp. vanilla extract, but only if you choose to) and using your hand mixer whip on low speed until you have beautiful whipped cream. This takes about five minutes more or less. Don’t over-beat or you will make butter. If you choose, you can double this by using 2 cups whipping cream and adding 1/2 cup sifted powdered sugar and 1 tsp. vanilla extract. But again these are optional. Some folks love whipped cream just as it is without the sugar and vanilla. 🙂
I made the cake in a sheet pan for my son’s yesterday. I poked holes in it while warm and poured orange geleton dissolved in a cup of water over it and allowed to cool before I frosted it. It is so good that I have cake in the oven now that I am taking to work for a friend’s birthday..