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This Orange Honey Coconut Cake is a light and refreshing dessert that perfectly balances the natural sweetness of honey with the citrusy tang of fresh orange zest and juice. The use of full-fat coconut milk adds a subtle tropical flavor and a rich texture, making this cake both moist and flavorful. Topped with a honey-orange glaze and a sprinkle of shredded coconut, this cake is perfect for any occasion, whether you’re serving it as a dessert for a family gathering or a simple afternoon treat with tea.

The cake is not only delicious but also easy to make. The bright flavors of orange zest and juice are enhanced by the rich sweetness of honey, while the coconut milk ensures a tender crumb. The honey-orange glaze adds the perfect finishing touch, making each slice sweet, tangy, and irresistible.

Full Recipe:

Ingredients

For the Cake:

Baking powder – 1 ½ teaspoons

Baking soda – ¼ teaspoon
All-purpose flour – 1 ½ cups
Salt – ¼ teaspoon

Honey – ½ cup
Unsalted butter – ½ cup (room temperature)
Granulated sugar – ¾ cup

Eggs – 2 large
Orange zest – 2 teaspoons (from about 2 oranges)
Freshly squeezed orange juice – ½ cup

Full-fat coconut milk – ½ cup

For the Glaze:

Honey – ¼ cup
Freshly squeezed orange juice – ¼ cup

Unsweetened shredded coconut – 2 tablespoons (for topping)

Step-by-Step Instructions

1. Prepare the Cake Batter:

Preheat your oven to 180°C (350°F). Grease a 9-inch round cake pan or loaf pan and line the bottom with parchment paper for easy removal.
In a medium bowl, whisk together the baking powder, baking soda, all-purpose flour, and salt. Set the dry ingredients aside.

In a large mixing bowl, cream the room-temperature unsalted butter and granulated sugar together using an electric mixer or hand whisk. Beat until the mixture is light and fluffy, about 3-4 minutes.
Add the honey and mix well until fully incorporated.
One at a time, beat in the eggs, ensuring that each egg is fully mixed into the batter before adding the next. Stir in the orange zest.

2. Add Wet and Dry Ingredients Alternately:

Slowly add the dry ingredients to the butter mixture in three batches, alternating with the freshly squeezed orange juice and full-fat coconut milk. Begin and end with the dry ingredients. Mix each addition just until combined to avoid overmixing the batter.
Once the batter is smooth and well-combined, pour it into the prepared cake pan. Smooth the top with a spatula to ensure even baking.

3. Bake the Cake:

Place the cake in the preheated oven and bake for 35-40 minutes, or until a toothpick inserted into the center comes out clean.

Once baked, remove the cake from the oven and allow it to cool in the pan for about 10 minutes before transferring it to a wire rack to cool completely.

4. Prepare the Honey-Orange Glaze:

While the cake is cooling, prepare the honey-orange glaze. In a small saucepan, combine ¼ cup honey and ¼ cup freshly squeezed orange juice.
Heat the mixture over medium heat, stirring constantly until the honey is fully dissolved. Once dissolved, allow the glaze to simmer for 2-3 minutes, thickening slightly.

Remove the glaze from the heat and set it aside to cool slightly.

5. Glaze the Cake:

Once the cake has cooled completely, use a skewer or toothpick to poke small holes across the top of the cake. This will allow the glaze to soak into the cake, adding extra moisture and flavor.
Slowly pour the honey-orange glaze over the top of the cake, allowing it to soak into the cake as you pour. Spread it evenly with a spatula or the back of a spoon if needed.

Finish by sprinkling the top of the cake with 2 tablespoons of unsweetened shredded coconut for a delightful texture and added flavor.

6. Serve:

Let the cake sit for at least 15-20 minutes to allow the glaze to fully absorb before slicing and serving.
This cake pairs beautifully with a cup of tea or coffee and is perfect for both casual gatherings and special occasions.

Cooking Tips

Room Temperature Ingredients: Make sure the butter, eggs, and coconut milk are at room temperature before mixing the batter. This helps create a smooth batter and ensures even baking.
Zesting the Orange: When zesting the oranges, be sure to only grate the outer, colored part of the skin and avoid the bitter white pith underneath. The zest will add a burst of citrus flavor to the cake.
Coconut Milk Substitution: If you don’t have coconut milk on hand, you can substitute it with regular whole milk or even almond milk. However, coconut milk adds a creamy texture and subtle coconut flavor that complements the other ingredients.

Adding the Glaze: For best results, glaze the cake while it’s still slightly warm to allow the flavors to meld better. The glaze will soak into the cake more effectively, adding extra moisture and sweetness.

Storage

Refrigeration: Store any leftover cake in an airtight container in the refrigerator for up to 3 days. The glaze will help keep the cake moist.
Freezing: You can freeze this cake for up to 2 months. To freeze, wrap the fully cooled, unglazed cake tightly in plastic wrap and then in aluminum foil. Thaw in the refrigerator overnight and add the glaze before serving.

Nutritional Facts (per serving, based on 10 servings):

Calories: 320 kcal
Protein: 5 g
Fat: 16 g

Carbohydrates: 40 g
Fiber: 2 g
Sugar: 28 g

Sodium: 180 mg

Please note that these values are approximate and depend on portion sizes and specific ingredients used.

FAQs

1. Can I use a different citrus fruit for this cake?

Yes! While orange works beautifully in this recipe, you can experiment with other citrus fruits like lemon or lime. Simply adjust the zest and juice quantities accordingly for a similar flavor profile.

2. Can I make this cake gluten-free?

Yes, you can substitute the all-purpose flour with a gluten-free flour blend that contains xanthan gum. The cake will still have a moist and tender crumb.

3. How do I prevent the cake from becoming too dry?

Be careful not to overbake the cake. Check for doneness using a toothpick around the 35-minute mark. If it comes out clean or with a few moist crumbs, the cake is done.

4. Can I add nuts or other mix-ins to the batter?

Absolutely! Chopped nuts like almonds or walnuts can be a great addition to this cake. Fold them into the batter just before pouring it into the pan.

5. How do I make the cake extra moist?

The glaze helps keep the cake moist, but if you want to add more moisture, you can increase the amount of coconut milk by 1-2 tablespoons or brush extra glaze onto the cake after baking.

Conclusion

This Orange Honey Coconut Cake is a light, flavorful, and beautifully moist dessert that’s perfect for any occasion. With the refreshing citrus flavor from the orange, the natural sweetness of honey, and the tropical hint from coconut milk, this cake offers a wonderful balance of tastes and textures. The honey-orange glaze adds an extra layer of sweetness and moisture, making each bite rich and satisfying.

Whether you’re baking for a family gathering, special celebration, or just for a sweet treat, this cake is easy to make and bound to impress. Pair it with a cup of tea or coffee, and you’ve got yourself the perfect dessert! Enjoy!

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