This easy orange coconut cake recipe is packed with incredible flavor and simple to prepare. Perfect for family meals or special occasions!
Orange Coconut Cake
This easy orange coconut cake recipe is packed with incredible flavor and simple to prepare. Perfect for family meals or special occasions!
Servings 4 servings
Ingredients
- yellow cake mix 15.25 oz
- cup orange juice
- ½ cup vegetable oil
- eggs
- teaspoon orange zest
- can mandarin oranges, divided 15 oz.
- large instant vanilla pudding mix 5 oz.
- cup flaked sweetened coconut, divided
- frozen whipped topping, thawed 8 oz.
Instructions
- Preheat oven to 350 degrees.
- Spray two 9 inch cake pans with nonstick baking spray.
- In a large bowl, combine the cake mix, the orange juice, vegetable oil, eggs, and orange zest.
- Beat on low speed until combined. Pour the batter into the prepared pan.
- Bake cakes according to times on package directions. After cooked through, remove from oven and let cool.
- In a mixing bowl, crush the mandarin oranges with their juices.
- Stir in the instant pudding mix and 1 cup of coconut flakes. Fold in the whipped topping. Mix well.
- Take one of the cakes and place on the cake plate. Add a layer of frosting, and place the remaining cake on top. Frost the top and sides of the cake.
- Sprinkle with remaining coconut flakes and garnish with 5-6 of the mandarin orange slices.
- Refrigerate for at least a couple of hours, or overnight.
Tips for the Best Orange Coconut Cake
- Pre-heat & Prep: Always gather all ingredients before cooking orange coconut cake.
- Flavor Adjustment: Adjust seasoning to taste near the end of cooking.
- Storage Tips: Store leftovers in an airtight container in the refrigerator for up to 3-4 days.