Orange Coconut Ring
A delightful orange coconut ring featuring a tender cake layered with marmalade and coconut, topped with a moist, flavorful crumb—perfect for brunch or dessert gatherings.
Ingredients
Instructions
- Preheat the oven to 375°F (190°C). Melt 1/4 cup of butter in a 9-inch ring mold.
- Spread the orange marmalade and flaked coconut evenly over the melted butter in the mold.
- In a large mixer bowl, combine sugar, eggs, and the remaining 3/4 cup of butter. Blend well at the lowest speed of the mixer.
- Add flour, baking powder, and salt alternately with milk and orange extract. Mix thoroughly at the lowest speed of the mixer.
- Spoon the batter evenly over the marmalade and coconut layer.
- Bake for 35 to 45 minutes until golden and a toothpick inserted in the center comes out clean.
- Cool for 5 minutes, then invert onto a serving plate. Serve with whipped cream or ice cream if desired.
Tips & Substitutions
For a lighter texture, consider using cake flour instead of all-purpose flour, and you can substitute the butter with a vegan alternative if desired. If you don't have orange extract, additional juice can enhance the flavor. Make sure to mix the batter at low speed to avoid overworking and creating a dense cake, similar to the technique used in recipes like Sour Cream Candle Pound Cake.
Serving Suggestions
This Orange Coconut Ring is delightful when served with a dollop of whipped cream or a scoop of Best Ice Cream for a refreshing contrast. It pairs well with a light fruit salad or a creamy veggie combo to balance the sweetness. For added flair, garnish with fresh orange slices or toasted coconut flakes before serving.
Storage & Reheating
Store any leftovers in an airtight container at room temperature for up to 3 days. For longer storage, refrigerate for up to a week. To reheat, place a slice in the microwave for about 10-15 seconds or warm it in the oven at 350°F (175°C) for 5 minutes until warmed through.
Nutrition & Diet Analysis (per serving)
Each serving of Orange Coconut Ring contains roughly 260 calories, with 4g protein, 50g carbohydrates, and 6g fat. It is an excellent source of vitamin C (25% of the Daily Value), and a good source of calcium and iron.
Estimated from ingredients & per-serving nutrition — verify against package labels for allergies or strict diets.
* % Daily Values based on a 2,000 calorie diet (FDA 2020).
Frequently Asked Questions
Can I use fresh oranges instead of orange marmalade?
Yes, you can use fresh orange zest and juice as a substitute for orange marmalade. However, you may need to adjust the sugar content since marmalade is sweet. Use about 1/4 cup fresh juice and the zest of one orange to achieve a similar flavor profile.
What can I substitute for eggs in this recipe?
You can replace each egg with 1/4 cup unsweetened applesauce or 1/4 cup mashed banana for a vegan option. Additionally, a mixture of 1 tablespoon ground flaxseed with 2.5 tablespoons water can work as an egg substitute, allowing you to enjoy this delicious cake while following vegetarian recipes.
How can I make this recipe gluten-free?
To make this Orange Coconut Ring gluten-free, substitute the all-purpose flour with a gluten-free all-purpose baking blend. Ensure that the blend contains xanthan gum or add 1/4 teaspoon separately to help with texture. This adjustment will keep the cake moist and delicious while accommodating gluten-free diets.
Nutrition is estimated from USDA FoodData Central ingredient data and may vary with brand, portion and preparation — see our methodology. This information is for general educational purposes only and is not medical or dietary advice (disclaimer).