Cran-Orange Coconut Cake
I am sharing this popular dessert as part of my Easter menu, but it's a recipe I use throughout the year. The bundt cake serves a group and is always well received at parties and potlucks.
-Marie Hattrup
The Dalles, Oregon
SERVINGS
|
12-16
|
CATEGORY
|
Dessert
|
METHOD
|
Baked
|
PREP |
30 min. |
COOK
|
50 min.
|
TOTAL
|
80 min.
|
INGREDIENTS
- 1/2 cup dried cranberries
- 1/4 cup orange juice
- 1/2 cup chopped pecans
- 2 tablespoons grated orange peel
- 2 tablespoons brown sugar
- 3/4 cup butter or margarine, softened
- 1 cup sugar
- 4 eggs
- 1 teaspoon vanilla extract
- 2-2/3 cups all-purpose flour
- 1 teaspoon baking powder
- 1 teaspoon baking soda
- 1/4 teaspoon salt
- 1 cup plus 2 tablespoons sour cream
- 1-1/2 cups flaked coconut
- Confectioners' sugar
DIRECTIONS
In a small saucepan, combine cranberries and orange juice. Cook over medium-high heat for 2-3 minutes or until juice is absorbed. Remove from the heat. When cool enough to handle, finely chop cranberries. Place in a bowl; add pecans, orange peel and brown sugar. Set aside.
In a large mixing bowl, cream butter and sugar. Add the eggs, one at a time, beating well after each addition. Stir in vanilla. Combine the dry ingredients; add to creamed mixture alternately with sour cream, beating just until smooth. Fold in coconut.
Spoon a third of the batter into a greased and floured 10-in. fluted tube pan. Spoon half of the cranberry mixture over batter. Repeat layers. Carefully spread remaining batter over cranberry mixture.
Bake at 325° for 50-60 minutes or until toothpick inserted near the center comes out clean. Cool for 10 minutes before removing from pan to a wire rack to cool completely. Dust with confectioners' sugar. Yield: 12-16 servings.