There are times when I want to be fancy, but not fussy. When I want a pretty cake, but I don’t want to decorate it with elaborate roses.
When I’d rather be swimming in the sea instead of doing my taxes.
Ahem.
These are the days when I want (need!) a little slice of heaven to serve along side my afternoon cup of tea.
I never thought I’d find my answer in Micronesia. But I did.
This orange infused cake comes all the way to us from a little Micronesian island called Kosrae and a local named Katrina. Her version is called a “Juicy Orange Cake” which pretty much sums up the incredible flavor. When Katrina emailed to say that citrus is fantastic on the islands, I knew I had to adapt her recipe.
Even without a photo I knew it’d be epic.
I changed a few things – most notably knocking down the sugar a bit in the cake so I could coat it with an irresistible orange glaze (which would serve as tacking for a generous sprinkling of toasted coconut flakes). I also removed the milk/vinegar combo in favor of more coconut milk, as (I’m told) milk products are not very common on the islands.
I do feel that a warning is in order.
See this ocean roaring at you with craziness?
Roaring surf seen through a beautiful natural stone arch on the coast of Guam. Mariana Islands, Guam. Photo by David Burdick.
That’s what is going to happen when you bite into this cake.
Crazy, roaring flavor. Juicy.
Makes 1 bundt cake
Ingredients:
Dry ingredients:
2 1/2 cups flour
1 1/2 cup sugar
3/4 cup finely shredded, unsweetened coconut
1/2 teaspoon salt
2 teaspoon baking powder
2 teaspoon baking soda
Wet ingredients:
1 cup coconut milk
½ cup vegetable oil
2 eggs
1 teaspoon vanilla
1 cup fresh orange juice (from about 4-5 oranges)
1 Tbsp freshly grated orange zest
Orange glaze:
2 cups confectioners’ sugar
1/4 cup fresh orange juice (about 1 orange)
Garnish with orange glaze and a handful of toasted coconut chips
Method:
Find a dreamy spot to bake your cake.
One that makes you happy.
Travel back in time, if you’d like.
Next, preheat the oven to 350F.
Stir together the dry ingredients as you listen to the crashing waves…
Then juice the oranges and mix together the wet ingredients.
Combine everything together, mix until smooth, and pour into a greased or oiled bundt pan. Bake for 35-40 minutes, or until an inserted toothpick comes out clean.
Let cool complete before removing from pan.
Meanwhile, whisk together the glaze. If there are little lumps, let it rest for thirty minutes and they should dissolve. You can toast the coconut flakes while you wait… they just need a minute or so in a dry, hot skillet.
Pour the orange glaze over the completely cooled bundt cake (otherwise the icing will melt into the cake).
Slice and serve with a good cup of tea.
Beware. This one goes straight to the brain and activates the silly button.
And it just might take you back in time a few decades…
Or more…
Enjoy with love in your heart and light in your eyes.
And a cup of good tea.






















Loved the cake, all photos, and the plate is perfect to show it off
(now, doing taxes is really a nightmare, isn t it.)
Yes, yes, yes… and unfortunately, yes.
Thanks Sally!
Love this cake! Gorgeous!
Thank you Maria
I love the simple beauty – nothing fussy about it and no need for special decorating skills. Perfect for a potluck or garden party.
Since this cake looks like something Americans will love, it seems appropriate that Yap has the farthest west U.S. zip code. 96943. So if someone on Yap or Kosrae bakes you a cake they can mail it to you in Tulsa for the same price someone in Coweta Oklahoma would pay to mail you a similar cake.
Also Yap has traditional money that has the same shape as this cake… except that they are huge stone rings weighing as much as 4 tons. Used for major transactions only, they don’t expect you to haul one into town each time you go to the grocery store.
Ohhh that’s right! I should have put some pictures of that “money” in this post – it would have been perfect
Very cool.
Cake Brain …funny …who thought of that one?
me … I could just see it in her eyes, it was going straight to her brain
I made this yesterday, and I love the whole “everything orange” feel to it. I considered using bottled juice as a time-saver, but decided to squeeze, after all, and I’m glad I did. This is a lovely little cake with a very breakfast-y feel to it. I gave half to my next door neighbor, who has a little daughter, and they were delighted, especially the little girl, who loved the knock-knock joke that came with it!
Thanks for reporting back – sounds like a total success
I also love that you shared it with your neighbor and daughter, joke and all! How fun…