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Orange Dream Cake

 Orange Dream Cake
We tried to save room for a big slice of this pretty cake. The flavor of orange and lemon really comes through. With a heavenly whipped cream frosting, this cake is a delightful end to a terrific meal. -Willa Govoro, St. Clair, Missouri
10-12 ServingsPrep: 30 min. + chilling Bake: 25 min. + cooling

Ingredients

  • 2/3 cup butter, softened
  • 1-1/3 cups sugar
  • 2/3 cup orange juice
  • 3 tablespoons lemon juice
  • 1 teaspoon grated orange peel
  • 1 teaspoon grated lemon peel
  • 2 eggs
  • 2 cups cake flour
  • 2 teaspoons baking powder
  • 1 teaspoon salt
  • FROSTING:
  • 1 cup flaked coconut
  • 1/4 cup sugar
  • 2 tablespoons orange juice
  • 1 tablespoon lemon juice
  • 4 teaspoons grated orange peel, divided
  • 1 cup heavy whipping cream, whipped

Directions

  • In a large bowl, cream butter and sugar until light and fluffy. Add
  • eggs, one at a time, beating well after each addition. Beat in
  • juices and peel until well blended (mixture may appear curdled).
  • Combine the flour, baking powder and salt. Gradually add to creamed
  • mixture until well blended.
  • Pour into two greased and floured 9-in. round baking pans. Bake at

2 of 2

Orange Dream Cake (continued)

Directions (continued)

  • 375° for 25-30 minutes or until a toothpick inserted near the
  • center comes out clean. Cool for 10 minutes before removing from
  • pans to wire racks to cool completely.
  • For frosting, in a small bowl, combine the coconut, sugar, juices and
  • 3 teaspoons peel. Let stand for 10-15 minutes or until sugar is
  • dissolved. Fold in whipped cream. Spread between cake layers and
  • over the top. Sprinkle with remaining orange peel. Chill for at
  • least 1 hour. Store in the refrigerator. Yield: 10-12 servings.
Nutritional Facts: 1 serving (1 piece) equals 369 calories, 18 g fat (11 g saturated fat), 76 mg cholesterol, 402 mg sodium, 51 g carbohydrate, 1 g fiber, 4 g protein.