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Orange Drizzle Cake with Coconut Cream Frosting
Created by: Howcan Team
Ingredients
- 1 3/4 cups all-purpose flour
- 1 1/2 teaspoons baking powder
- 1/4 teaspoon salt
- 1 cup granulated sugar
- 1/2 cup unsalted butter, softened
- 2 large eggs
- 1/2 cup milk
- Zest of 2 oranges
- 1/3 cup freshly squeezed orange juice
- 1 cup powdered sugar
- 1/2 cup coconut cream
- 1/2 cup shredded coconut, toasted (for garnish)
Instructions
- Preheat the oven to 350°F (175°C). Grease and flour a 9x5 inch loaf pan.
- In a medium bowl, whisk together 1 3/4 cups of flour, 1 1/2 teaspoons of baking powder, and 1/4 teaspoon of salt.
- In a separate large bowl, cream together 1 cup of granulated sugar and 1/2 cup of softened unsalted butter until light and fluffy.
- Beat in 2 large eggs, one at a time, then stir in the zest of 2 oranges.
- Gradually mix in the flour mixture, then add 1/2 cup of milk and mix until just combined. Do not overmix.
- Pour the batter into the prepared loaf pan and smooth the top with a spatula.
- Bake in the preheated oven for 40-45 minutes, or until a toothpick inserted into the center of the cake comes out clean.
- While the cake is baking, prepare the orange drizzle by combining 1/3 cup of freshly squeezed orange juice and 1 cup of powdered sugar in a small saucepan over low heat. Stir until the sugar is dissolved, then remove from heat.
- Once the cake is done, remove it from the oven and poke several holes in the top with a toothpick. Pour the orange drizzle over the hot cake and allow it to cool in the pan for 10 minutes before transferring to a wire rack to cool completely.
- To make the coconut cream frosting, beat 1/2 cup of coconut cream with 1/4 cup of powdered sugar until smooth and creamy.
- Once the cake has cooled, spread the coconut cream frosting over the top of the cake and sprinkle with 1/2 cup of toasted shredded coconut for garnish.
- Slice and serve the orange drizzle cake with coconut cream frosting. Enjoy!
The history of Orange Drizzle Cake with coconut cream frosting can be traced back to the UK, where it has become a popular dessert offering in many cafes and bakeries. This delightful twist on the classic Orange Drizzle Cake adds a tropical touch with the addition of coconut cream frosting, creating a perfect balance of citrusy and creamy flavors. Renowned chefs and bakers have put their own spin on this recipe, incorporating high-quality ingredients such as fresh oranges, coconut cream, and desiccated coconut to enhance the overall taste and texture. The best versions of this dish can be found in artisanal bakeries and specialty dessert shops, where skilled pastry chefs take pride in perfecting the art of Orange Drizzle Cake with coconut cream frosting. To achieve the best results, it's crucial to use ripe, juicy oranges for the cake and to whip the coconut cream to a light and fluffy consistency for the frosting. Additionally, some alternative methods for making this dish include infusing the cake batter with coconut milk and incorporating shredded coconut into the frosting for added texture. Overall, the Orange Drizzle Cake with coconut cream frosting offers a delightful twist on a beloved classic, making it a must-try for dessert enthusiasts looking for a refreshing and indulgent treat.
60 min
12
320 calories
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