top of page

Orange Coconut Bundt Cake

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

2 Whole Eggs + 1 Yolk

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.



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.


bottom of page