Orange Coconut Cake

Ingredients

Quick Orange Cake:

1 box cake mix (I used Betty Crocker’s Butter Recipe Yellow Cake)

3 eggs

1/3 stick softened butter

3 Oranges (to make 1 cup of juice + zest)

1 cup fresh squeezed orange juice

Zest of 1 orange

1/2 T orange extract

Coconut Whipped Icing:

1 – 8 oz package of cream cheese

1 stick softened butter

3 cups powdered sugar (or icing sugar)

1/2 T orange extract

1/2 T of vanilla extract

1-3 T of milk (optional, add to icing if you would like it more runny)

1-2 cups of shredded coconut (put more/less depending on taste)

Preparation

Preheat oven to 350 °. Open and pour cake mix in a large bowl. Add butter, eggs, and orange extract. Zest one orange into mixture. Juice three oranges to make 1 cup of orange juice (you could just use orange juice as well if you want). Mix all ingredients together well. Pour in pre-greased 8″ cake pan (make sure this is a tall 2.5-3″ pan). Put in oven and bake for 45-50 minutes, or until inserted knife comes out clean. Place cake on cooling rack and allow to cool completely before icing.

To make icing, place softened butter in bowl. Beat until creamy. Add room temperature cream cheese, whip with butter until smooth. Add both vanilla and orange extract. Beat until smooth. Slowly incorporate powder sugar. If the icing is too thick, add milk a tablespoon at a time to thin out. Before icing cake, add wax paper around bottom of the cake. This will make sure that you don’t get icing all over your plate and create a picture perfect cake! Pour icing on cake and spread evenly. ***Make sure cake is completely cool before doing this. Once icing is even, sprinkle coconut on top and sides. Allow icing to set, remove wax paper, and serve. Enjoy!