A fresh twist for spring. I hope this cake brightens your table!
Yield 12 Slices
Mis en Place
Bundt
1 ½ Cups Granulated Sugar
¾ Cup Melted Unsalted Butter
1 Tsp Vanilla Extract
½ Cup Orange Juice
½ Cup Sour Cream
½ Cup Coconut Cream
½ Cup Toasted Coconut
2 Cups All Purpose Flour
1 Tsp Baking Powder
1 Tsp Baking Soda
Pinch of Salt
Zest of 1 Orange
Candied Orange Slices
One day in advance slice half an orange into ¼” rounds.
Place them in 4 cups of boiling water for 2 minutes.
Move rounds to an ice bath to cool down.
Boil 4 cups of fresh water with 2 cups of granulated sugar and add slices.
Simmer until translucent. Roughly 45 min to 1 hr.
Place rounds on a wire rack to dry for 24 hrs.
Reserve ½ a cup of syrup.
Method
Step 1
Combine baking soda with sour cream. Set Aside.
Step 2
Whisk eggs and 1 yolk, slowly add sugar. Add melted butter.
Step 3
Add zest of an orange, vanilla and freshly squeezed orange juice.
Step 4
In a mixing bowl, combine dry ingredients.
Step 5
Add coconut cream with sour cream/baking soda mix.
Step 6
Using a spatula fold dry ingredients into wet in two additions.
Add toasted coconut.
Step 7
Preheat oven to 325 degrees.
Grease and flour a 9 cup bundt pan, place on a sheet pan making it easier to move in and out of the oven.
Fill pan and bake until done, roughly 45 min.
Step 8
Let bundt cool for 10 minutes before releasing.
Step 9
Warm leftover orange sugar syrup and brush onto cake.
Step 10
Make a glaze, combining 1 tablespoon of coconut cream, 1-½ cups of confectioners sugar and a squeeze of orange juice.
Glaze bundt sitting on a wire rack and garnish with candied orange slices. Dust with confectioner’s sugar.
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