Orange Cranberry Coconut Cake

All posts tagged Orange Cranberry Coconut Cake

Coconut Orange Cake

Published December 31, 2012 by Ashley Townsend

This is honestly the best cake you can possibly imagine for us coconut lovers. I found the recipe in my Better Homes and Gardens last year, and it’s quickly become a crowd favorite. The best part is that the longer you let it sit, the better flavor it has. It also freezes amzingly well. Enjoy! And don’t be afraid of a little effort!

5

½ C cranberry juice

1 ½ C dried cranberries

1 C walnuts, toasted and chopped

1 C flaked coconut, toasted

2 2/3 C flour

2 ¼ tsp baking powder

¼ tsp baking soda

¼ tsp salt

¾ C butter, softened

2/3 C sugar

6 egg whites

1 ½ tsp vanilla

½+ tsp orange extract (can substitute for coconut extract)

¾ C buttermilk (or half & half, or even plain yogurt and milk)

Boil juice in a saucepan. Add berries and boil 1 minute more. Let stand while you combine dry ingredients in a separate bowl. (You can also toast the coconut and walnuts at this point) Set aside.

Beat butter and sugar together. Add whites, vanilla, and orange extract on low. Beat in flour, alternating with buttermilk. Divide batter evenly among 3 greased (sides too) 9-inch round baking pans. Bake at 350 degrees for 18-20 minutes. Do not expect cakes to turn golden; they stay fairly pale. Cool for 10 minutes and drain berries.

For Frosting:

Beat 3/8 C softened butter and slowly add 1 pound powdered sugar. Then beat in 1/6 C coconut milk (or a thicker milk product so it doesn’t get too runny). Add 1 ¼+ tsp orange extract for desired flavor.

Place first cake on a plate or platter. Spread with 1/3 of the frosting. Top with ½ of the swollen cranberries and 1/3 of the toasted walnuts. On the underside of the next cake layer, spread a very thin sheet of frosting, just so that the layers don’t separate when you cut it. Top with next layer and spread with 1/3 frosting. Top with remaining berries, 1/3 nuts, and ½ of the coconut. Thin layer of frosting on the underside of top layer before topping. Cover uppermost cake with a liberal layer of frosting on top, making sure the frosting at the edges is slightly higher so the goodies don’t tumble overboard. But DO NOT frost the side of the cake. Top with remaining nuts and toasted coconut.

Serves about 12-16

On the Sixth Day…

Published December 19, 2012 by Ashley Townsend

On the Sixth Day of Christmas, my true love gave to me:

My six favorite Christmas treats!

1

My Chocolate Cranberry Biscotti! I usually make two of these batches in December, and they’re great to share around. The recipe, courtesy of my sister Liz, is up on my Recipes page if you want to share a little Christmas cheer.

2Starbucks’ White Chocolate Peppermint Mocha. The moment it comes out, I’m there to sip away. It’s my favorite holiday drink because it literally tastes like Christmas!

3

Come on. This is your favorite part of Christmas, too. After Jesus, of course.

4

As gross as it sounds, I make Pretzel Jell-O salad (yeah, right; a salad) every year for Christmas dinner. The bottom layer is crispy baked pretzels topped with a whipped cream and cream cheese mixture, and then you pour Jell-O and strawberries over the top. Can you say yummy?

5

Okay, this is honestly the best cake you will ever eat in your life. I got the recipe from my BH&G magazine last year and have gotten my whole family addicted to this cake, picky eaters and all. I’m making it for Christmas Eve, so maybe I’ll get the recipe up here for you all to start your own traditions with this cake. I swapped out the coconut extract in the cake batter for orange, because it added a lot more depth of flavor with the coconut, cranberries, and walnuts in between layers. It is seriously incredible, and it only gets better the longer you let it set. Also freezes wonderfully, if you let it get that far. ~__^  

6Mm mm mmmmm. My mom makes these amazing caramelized cinnamon rolls on Christmas morning since as far back as I can remember. Now that I’m older, I get to help her prep the night before so we can sit back and enjoy Christmas morning and then come away from the fire to the smell of baking cinnamon rolls. *sigh* I just keep telling myself, “Six more days, six more days…”

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