Coconut Orange Cake Recipe

Coconut Orange Cake  picture

Summary

Difficulty LevelEasyHealth IndexAverage
CuisineCourse
MethodDish
Main IngredientInterest Group

Ingredients

 White cake mix18 1⁄4 Ounce (1 Package, 2 Layer Size)
 Milk1 Cup (16 tbs)
 Egg whites2
 Frozen orange juice concentrate3 Ounce (1/2 Of A 6 Ounce Can)
 Flaked coconut1⁄2 Cup (8 tbs)
 Sugar1 Cup (16 tbs)
 Water1⁄3 Cup (5.33 tbs)
 Cream of tartar1⁄4 Teaspoon
 Salt1 Dash
 Vanilla1 Teaspoon
 Whipped cream1 Cup (16 tbs)

Nutrition Facts

Serving size: Complete recipe

Calories 4173 Calories from Fat 1193

% Daily Value*

Total Fat 132 g203.7%

Saturated Fat 93.6 g467.8%

Trans Fat 0 g

Cholesterol 354 mg

Sodium 3991.1 mg166.3%

Total Carbohydrates 695 g231.7%

Dietary Fiber 6.9 g27.7%

Sugars 482 g

Protein 42 g83.9%

Vitamin A 4.6% Vitamin C 1.1%

Calcium 88.6% Iron 8.9%

*Based on a 2000 Calorie diet

Directions

In mixing bowl combine cake mix, milk, 2 egg whites, and orange juice concentrate.
Beat 4 minutes at medium speed of electric mixer, scraping the sides of bowl often.
Fold in flaked coconut.
Pour into 2 greased and floured 9 X 1 1/2 inch round baking pans.
Bake at 350° for 18 to 20 minutes.
Cool in pan 10 minutes; remove to wire rack and cool.
In saucepan prepare syrup by combining sugar, water, cream of tartar, and salt.
Bring to boiling; stir till sugar dissolves.
In small mixing bowl slowly add syrup to 2 unbeaten egg whites and whipped cream.
Beat till stiff peaks form, about 5 minutes.
Beat in vanilla.
Assemble cake on serving plate, spooning some frosting between the two layers.
Spread remaining on top and sides of cake.
If desired, decorate cake with flaked coconut.
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