Cran-Orange Coconut Cake Recipe

5 1 3
Cran-Orange Coconut Cake Recipe
Cran-Orange Coconut Cake Recipe photo by Taste of Home
Publisher Photo

Cran-Orange Coconut Cake Recipe

Read Reviews
5 1 3
Publisher Photo
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.
MAKES:
12-16 servings
TOTAL TIME:
Prep: 30 min. Bake: 50 min. + cooling
MAKES:
12-16 servings
TOTAL TIME:
Prep: 30 min. Bake: 50 min. + cooling

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 sweetened shredded 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

  • 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 sweetened shredded coconut
  • Confectioners' sugar
  1. 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.
  2. 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.
  3. 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.
  4. 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

Select the Newsletters that interest you to subscribe

By entering my email and clicking the subscribe button below, I am opting to receive the newsletters I have selected.

Please enter a valid email

You Are successfully subscribed

ERROR! Please try Again

Reviews forCran-Orange Coconut Cake

My Review
Click stars to rate
Loading Image
Any changes to your rating or review will appear where you originally posted your review
Sort By :

Average Rating
MY REVIEW
Laurinesthebest User ID: 7058598 91314
Reviewed Apr. 3, 2013

"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."

Loading Image