I love cooking very much, rather than eating, but nothing is more relaxing to me than making a cake.
Making this bundt cake with coconut and orange was a party for my soul: imagining and realizing an idea, measuring all the ingredients with attention and completing every step with serenity and concentration.
I feel like a child when I stare at a cake growing in the oven looking forward to see the result.
At the end, tasting…
About this ring-shaped cake, what immediately took me was the intense and inviting smell, then how fluffy it is and how coconut, almonds and orange flavors marry gently and delightfully together.
There is no cake better than the one homemade with love and passion.
Some tricks before directions
Coconut and orange bundt cake is quite easy and quick to make.
As it contains a lot of almond flour and shredded coconut, you need just a little trick to lighten its structure: during the last step of preparation is necessary to add the whipped egg whites, in this way you will insert some air in the dough.
Whipping the egg whites up with sugar makes them firmer.
The sugar must be added little by little after you have already started beating with the whisk.
When sugar is finished, go on at medium speed until stiff peaks form.
Sifting the flour, you let it absorb a little air, this procedure too is useful to lighten your dough.
Coconut and orange bundt cake recipe
- 225 gr all-purpose flour (about 10% of protein)
- 25 gr shredded dried coconut (unsweetened)
- 125 gr almond flour
- 150 gr sugar
- 250 gr soften butter
- 200 ml fresh-squeezed orange juice
- 4 eggs (medium size)
- Finely grated zest of an organic orange
- 1 teaspoon of baking powder
- A pinch of salt
- 70 gr icing sugar
- 30 ml fresh-squeezed orange juice
- Shredded dried coconut as required
For the glaze
Soak the dried coconut in the fresh-squeezed orange juice, mix and let it rest for about 30 minutes.
In a large bowl beat butter with 50 gr of sugar and the grated orange zest until creamy, add the yolks one at a time to allow the mixture to absorb them, then beat until smooth.
Whip the egg whites up with the remaining 100 gr of sugar until stiff peaks form.
Sift the flour combined with the baking powder.
Preheat oven at 180°C in conventional mood.
Grease your bundt pan with some butter, dust with flour and tap out to eliminate the excess.
Add the coconut with the orange juice, the almond flour and a pinch of salt to the butter cream.
Mix well, then add half of the flour and half of the white eggs whipped up.
Stir with movements from the bottom to the top and rotating the bowl, add the other half of the flour and of the white eggs and mix in the same way trying not to deflate them.
You will obtain a thick but foaming dough.
Spoon half of the mixture in the bundt cake pan, flatten it gently, then distribute the other half in the same way and put your cake in the preheated oven.
Bake for about 50 minutes, until it gets colored (use the toothpick test), then turn the oven off and place a wooden spoon in the door to prop it open.
Let your coconut and orange bundt cake into the oven still for 5-10 minutes.
After this time, transfer the pan to a wire rack and let cool for 30 minutes, then turn out the cake onto the rack and allow to cool completely.
When your coconut and orange bundt cake will be completely cool, make the glaze mixing in a bowl the icing sugar and the fresh-squeezed orange juice to obtain an uniform and smooth mixture.
Brush evenly your ring-shaped cake with the glaze (do it quickly or it will dry) and sprinkle with shredded dried coconut.