Phebe Priyanka: "Beautiful ❤️ I would make it again!!" Read More
7Ingredients
50Minutes
610Calories

Description

The idea of coconut cake brings to mind layers of fluffy decadence bisected by rich frosting — a mighty confection that takes time and energy. But this recipe is a shortcut to heaven for bakers of all calibers. Ready in less than an hour, this simple coconut cake is full of fruity flavors, unsaturated by the sweetness of frosting…

A Unique And Simple Cake

This cake recipe uses only seven ingredients, none of which is cake mix — so you get your badge for making a cake from scratch, but it's not as difficult as typical cakes. While most cakes use milk to moisten it, this recipe uses orange juice for a citrus accent and margarine instead of butter, making this an excellent dessert for people who are sensitive to dairy. But it's also very versatile in flavor and in method. It's sweet enough to satisfy kids, but not so sweet that adults would turn it down, but it can easily be changed to suit different tastes and dietary restrictions.

In a coconut shell: This is the coconut cake recipe to make for an afternoon snack, to stick in a lunchbox, to take to a potluck, serve at a luncheon, or to end a weeknight dinner.

Using Coconut In Baking

Coconut is absorbent: Becuase coconut is so absorbent, you don't need as much all-purpose flour as a regular yellow cake or chocolate cake. This recipe only calls for 8 Tablespoons which doesn't seem like it would be enough, but it's plenty for this cake.

Sweetened vs unsweetened: Depending on how much sugar you're looking to use, there may be a significant difference between sweetened and unsweetened. Sweetened coconut contains added sugar, making it moist and sweet with a stronger flavor, while unsweetened coconut is simply dried coconut without any added sugar and has a less intense flavor.

Grated or shredded coconut: Made from dried coconut meat, grated or shredded coconut may come in a variety of sizes. It's also available sweetened or unsweetened.

Desiccated coconut: Slightly different than shredded coconut, desiccated coconut has most of the moisture removed but still retains the fat. It can be used in the same way as shredded coconut.

Variations

Make it gluten-free: Swap out your regular cake flour or all-purpose flour for coconut flour or another a gluten-free variety like almond flour. There is a caveat: Gluten-free flours behave differently than white flour, so pay attention to the ratios for the flour you choose. Coconut flour is a great option because you'll get a little extra coconut flavor, but it is extremely absorbent. For a cup of white flour, you only need 1/4 cup of coconut flour, so you'd have to adjust the recipe accordingly.

Make it vegan: To make this recipe vegan-friendly, use a flax egg in place of the regular egg and coconut oil in place of margarine. The amount of coconut oil would be the same amount of margarine for this recipe. Also, while margarine is a butter substitute made with vegetable oil, some brands do contain traces of animal byproducts.

Add extra flavor: While it tastes great all on its own, you can up the flavor by a teaspoon of adding coconut extract, vanilla extract, or almond extract to the batter. Either of the latter options will complement the coconut and orange flavors.

Add toppings: Top your cake with powdered sugar, a glaze, or coconut flakes. For a deeper coconut flavor, toast your coconut flakes before sprinkling them on top.

Make a layer cake: To make a larger cake, double the recipe and make two separate cakes and frost them. This coconut buttercream frosting uses butter, coconut milk and powdered sugar, but you can trade the butter for coconut oil to make it vegan.

Use freshly squeezed orange juice: Feel free to use freshly squeezed orange juice instead of store-bought. Either works great. While a store-bought brand provides convenience, freshly-squeezed can bring the flavor to a new level.

Light and fluffy, yet incredibly moist, this coconut cake is an ideal dessert for any season and any occasion.

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Ingredients

US|METRIC
  • 3 eggs
  • 150 grams sugar
  • 100 grams margarine (at room temperature, or softened in the microwave)
  • 100 grams grated coconut
  • 4 tablespoons orange juice
  • 8 tablespoons flour
  • 1 tablespoon baking powder
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    Made it

    Directions

    1. Preheat oven 350 degrees Fahrenheit.
    2. Grease and flour an 8 x 8-inch cake pan. Set aside.
    3. Beat the eggs with the sugar until they get fluffy. Add the softened margarine, the coconut, and the orange juice. Beat again until well mixed.
    View 3 More StepsDiscover more recipes from As receitas lá de casa

    NutritionView More

    610Calories
    Sodium26% DV620mg
    Fat62% DV40g
    Protein16% DV8g
    Carbs20% DV59g
    Fiber16% DV4g
    Calories610Calories from Fat360
    % DAILY VALUE
    Total Fat40g62%
    Saturated Fat19g95%
    Trans Fat4g
    Cholesterol160mg53%
    Sodium620mg26%
    Potassium240mg7%
    Protein8g16%
    Calories from Fat360
    % DAILY VALUE
    Total Carbohydrate59g20%
    Dietary Fiber4g16%
    Sugars41g82%
    Vitamin A4%
    Vitamin C15%
    Calcium25%
    Iron15%

    * Percent Daily Values are based on a 2,000 calorie diet. Your Daily Values may be higher or lower depending on your calorie needs.

    Reviews(5)

    Phebe Priyanka 2 months ago
    Beautiful ❤️ I would make it again!!
    Hi 2 months ago
    Too greasy and way too sweet
    Geydi Valenzuela 4 months ago
    Delicious! A hit at home and at the office.
    Marieah LaScuola 5 months ago
    super moist cake. replaced margarine w butter and was a bit greasy idk how it is with the margarine
    Peta Dowling 5 months ago
    Easy, delicious. Perfect as per instructions.
    Lubna S. 6 months ago
    deicious,it was chewy and soft. the coconut with the orange is a perfect combination, although i would like the orange flavour to be a bit stronger.
    Elena P. 6 months ago
    This was so great! Easy to make and results in a super fluffy, tasty cake. Will definitely make again.
    Johanna Laitila 7 months ago
    Not usually a huge fan of coconut but this turned out great
    Andrea Cody 7 months ago
    Love! I made two and cut into a bunny cake for Easter. I subbed butter for margarine and it was totally fine. My three year old stuck two jelly beans on for eyes, and everybody was tickled! This cake needs no topping, but next time I’m going to try some sugary strawberry stuff anyway! Thank you!
    YumChef 7 months ago
    This turned out so good! My husband raved and said it was a "keeper”. So easy to put together. Love the coconut & just a hint of orange. Soooo good!
    Chris 7 months ago
    not good. my fault. I used I can't believe its not butter
    Groenewald 8 months ago
    Come out just like the pictures! Light and fluffy 😊
    Iddis Sanchez 9 months ago
    This is the best coconut cake I’ve ever had! Not dry, on point with sugar taste. My family loved it and my coworkers too. Everyone is asking me for the recipe!
    Timothy Snayers 9 months ago
    Simple recipe, amazing taste. Enjoyed with some dessert topping. Will definately be baking it again.
    Rangan a year ago
    Very coconut-y! We made it at the Yummly offices, and it's intense and delightful. The middle is gooey like the inside of a Mounds candy bar and the edges are crispy and Macaroon-like. It was tricky to get it out of the pan in one piece, in the future I'd put a square of aluminum foil in the bottom of the pan and plan to run a knife around the edges, flip it out, and peel off the aluminum foil before plating.
    Julia B. 4 years ago
    easy to make ,quick and tasty. would definately make again..I used to have an easy recipie but lost it,this is easier and much yummier

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