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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 cake serves a group and is always well received at parties and potlucks.&emdash;Marie Hattrup, Sonoma, California
  • Total Time
    Prep: 30 min. Bake: 50 min. + cooling
  • Makes
    12-16 servings


  • 1/2 cup dried cranberries
  • 1/4 cup orange juice
  • 1/2 cup chopped pecans
  • 2 tablespoons grated orange zest
  • 2 tablespoons brown sugar
  • 3/4 cup butter, softened
  • 1 cup sugar
  • 4 large eggs, room temperature
  • 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


  • 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 zest 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 in the center comes out clean. Cool for 10 minutes before removing from pan to a wire rack to cool completely. Dust with confectioners' sugar.

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