Editor’s Note: This Candied Orange Coconut Cake is a gorgeous Shabbat worthy dessert, decorated beautifully with candied orange slices and an orange glaze. With this cake, the secret is in the pudding! Vanilla pudding mix and cardamom make it incredibly fluffy and delicious- unlike anything you’ve tasted before.
Candied Orange Coconut Cake
Servings
8 Servings
Ingredients
- 1 envelope instant vanilla pudding
- 1 teaspoon baking powder
- 1 teaspoon ground cardamom
- 1/2 cup desiccated coconut
- 1 1/2 cups flour
- 1/2 teaspoon salt
- 3 eggs
- 1 cup sugar
- 1/2 cup vegetable oil
- 1 cup orange juice
- 1 teaspoon rosewater
- Zest of one orange
- 3 clementines sliced thinly or one large orange
- 1 cup of sugar
- 2 cups water
- 1 cinnamon stick
- 1/4 cup orange juice
- 2 cups confectioner’s sugar
- 4 tablespoons orange juice
Instructions
- Preheat oven to 350°F.
- Line baking pan with parchment paper. This will fill a bundt pan, 12 1/2″ loaf pan or 2 regular cake rounds.
- In a large bowl add all dry ingredients and mix well.
- Place eggs and sugar in another bowl and beat on medium speed with a mixer until light and fluffy. Add the oil, orange juice, and rosewater then continue to mix at low speed. Add orange zest and slowly begin to add in the dry ingredients, then mix until thoroughly incorporated. Pour into your prepared pans and bake for 35-45 minutes until your cake tester comes out clean. Cool cake and drizzle with glaze below and decorate with Candied Citrus and Orange Glaze (see below). You an also just sprinkle powdered sugar on top.
- Candied Citrus: Place all Ingredients in a small pot and place on medium heat. Simmer untill clementines are opaque and covered with a nice layer of sugar. Remove each slice of clementine and cool on a piece of parchment paper. Remaining syrup can be used to sweeten tea.
- Orange Glaze: In a small bowl combine sugar and orange juice till smooth and lump free . Drizzle over cooled cake.
It should say: whisk wet ingredients together and gently fold in dry ingredients. Mix until just combined etc….
🙂
I figured that’s what it meant, so I went ahead and made this. It was absolutely AMAZING, so moist but not too moist, and I don’t even like coconut — you could barely tell it was there. I would leave off the orange slices next time, as I felt that they didn’t really add anything, but that’s just me. They look nice on top, but glaze on its own looks nice, too. 🙂
Yes!! Translucent! They start out opaque and become translucent when the cells swelll with sugar syrup which has huge molecules.
The author must have made a mistake. 2 cups of sugar to 1cup of water and then simmer. If you slice very thinly, they should soak up what is needed in 20 minutes. Then place on parchment lined sheet and allow to cool.
Personally I would add some lemon juice to the syrup for a little PUNCH!
But that is just me!
p.s. if anyone gets around to editing the recipe, “until” has only one “l.” 🙂
p.p.s. also just realized that the oil is not included in the recipe, just the ingredients list. I didn’t notice, added it with the OJ and it was fine.
When simmering oranges, is it supposed to read “translucent”? They’ve been simmering for over an hour and it doesn’t look like they will become opaque EVER. Plus, the ones in the picture are translucent. Also, there’s so much liquid I’m not sure how they’re supposed to develop a nice “coating of sugar.” Do you mean a thick shiny coating of sugar syrup, as in the picture, or a coating of actual sugar, ie, crystals? The recipe itself seems good but this part of the instructions is very confusing!