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.
| Servings | Prep Time |
| 1 bundt cake | 30 minutes |
| Cook Time | Passive Time |
| 35-40 minutes | 2 hours |
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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.
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Ingredients
Dry ingredients:
- 2 1/2 cups all-purpose flour
- 1 1/2 cups sugar
- 3/4 cup shredded coconut
- 1/2 tsp salt
- 2 tsp baking powder
- 2 tsp baking soda
Wet ingredients:
- 1 cup coconut milk
- 1/2 cup vegetable oil
- 2 eggs
- 1 tsp vanilla extract
- 1 cup orange juice (from 4-5 oranges)
- 1 Tbsp orange zest
Orange glaze:
- 2 cups powdered sugar
- 1/4 cup orange juice (from 1 orange)
Garnish:
- 1 handful coconut chips , toasted
Servings: bundt cake
Units:
Instructions
- Preheat the oven to 350F.
- 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 completely before removing from pan (about 2 hours)
- 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.