Coconut Orange Cake with Honey Whipped Cream

coconut orange cakeAll cake recipes should be this simple!  It’s moist and the flavors coming from this dessert are amazing.  This may look like an ordinary cake but let me tell you this, it’s not! Hints of orange softly perfume the cake and the slight crunch of the coconut will have you going back to the kitchen for a second helping!  The other really nice thing about the cake is that it stands on its own and doesn’t need any topping.  Bring this to your next family gathering…it won’t disappoint!

Happy Memorial Day weekend America!

Serves 8
adapted from Sur la Table

1 cup sugar
1/2 cup butter, softened
3 teaspoons grated orange rind
4 eggs
1 cup self-raising flour, sifted
1 3/4 cups desiccated coconut
4 tablespoons fresh orange juice

Honey Whipped Cream –
3/4 heavy whipping cream, chilled
3 tablespoons honey

Preheat oven to 350f. Prepare a 9-inch round cake pan with baking spray or butter and flour and set aside. In the bowl of a stand mixer fitted with a paddle attachment, add sugar, butter, and orange rind. Beat until light and creamy, about 4 minutes. Add the eggs and beat on low until well combined. Add the flour, coconut and orange juice through the mixture until well combined. Transfer batter to the cake pan. Bake about 45 minutes or until a cake tester comes out clean. Remove from oven and allow to cool slightly on a wire rack (5 minutes). Invert pan and remove cake from pan.

orange coconut collageTo make the whipped cream – place a tablespoon measure in boiling water for about 15 seconds (the heat from the tablespoon allows the honey to liquefy), remove from water and dry off. In a bowl add cream and the liquefied honey. Beat with a whisk until soft peaks form.  To serve, cut into wedges topped with a dollop of whipped cream.

The Culinary Chase’s Note:   Before placing cake pan in oven, give the pan a couple of hard taps on the counter top – this removes any air bubbles in the batter.  I made the whipped cream twice; once with the instructions above and the other by beating the cream until soft and drizzling honey on top of the cream – no need to measure at this point!  My take?  I prefer the latter.  Enjoy!