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Cran-Orange Coconut Cake Recipe

Cran-Orange Coconut Cake Recipe photo by Taste of Home

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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.

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Cran-Orange Coconut Cake Recipe

Prep: 30 min. Bake: 50 min. + cooling

Yield: 12-16 Servings

30 50 80

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, 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 small bowl; add pecans, orange peel and brown sugar. Set aside.
In a large bowl, cream butter and sugar until light and fluffy. Beat in eggs, one at a time, beating well after each addition. Beat in vanilla. Combine the dry ingredients; add to creamed mixture alternately with sour cream, beating well after each addition. 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.

Originally published as Cran-Orange Coconut Cake in Taste of Home February/March 2004, p33

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Cran-Orange Coconut Cake

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(1-1) of 1 reviews

Reviewed on Apr. 03, 2013 by Laurinesthebest

I love this cake, it always turns out very nice. This cake has a very mild and delicate flavour, so I always make an orange glaze from concentrated orange juice and icing sugar to coat the cake. It keeps the cake moist and adds the extra flavour that I like.