A fresh twist for spring. I hope this cake brightens your table!
Yield 12 Slices
Mis en Place
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.
Combine baking soda with sour cream. Set Aside.
Whisk eggs and 1 yolk, slowly add sugar. Add melted butter.
Add zest of an orange, vanilla and freshly squeezed orange juice.
In a mixing bowl, combine dry ingredients.
Add coconut cream with sour cream/baking soda mix.
Using a spatula fold dry ingredients into wet in two additions.
Add toasted coconut.
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.
Let bundt cool for 10 minutes before releasing.
Warm leftover orange sugar syrup and brush onto cake.
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.