Orange-Coconut Cake
From Kosher-By-Design's Short On Time
Ingredients:
3 cups all-purpose flour
2 cups sugar
1 tablespoon baking powder
1/2 teaspoon fine sea salt
1 cup canola or vegetable oil
1 cup orange juice, not from concentrate
1 teaspoon pure vanilla extract
4 large eggs
zest of 1 orange
Coconut Crunch:
1 cup all-purpose flour
1/2 cup dark brown sugar
1/2 cup sweetened flaked coconut
6 tablespoons unsalted butter or margarine, melted
Glaze:
3 cups confectioner's sugar
4 1/2 tablespoons orange juice or less
1 cup sweetened flaked coconut
Directions:
Preheat oven to 350. Heavily grease and flour a 12-cup fluted bundt pan or tube pan. You can use the cooking spray that has both oil and flour in it.
In a medium bowl, whisk the flour, sugar, baking powder, and salt.
In the bowl of a stand mixer, at medium speed, beat the oil, orange juice, vanilla, eggs, and orange zest until smooth. Blend in the flour mixture. Mix for 2 minutes on medium speed. Set aside.
Prepare the coconut crunch: In a medium bowl, combine the flour, brown sugar, coconut, and melted margarine. Use your fingertips to pinch into coarse crumbs.
Pour half the cake batter into prepared pan. Top with half the coconut crunch. Top with remaining cake batter. Sprinkle remaining crunch on top.
Bake for 55 minutes, or until toothpick inserted into the center comes out clean. Allow the cake to cool for 5 minutes. Turn the cake out onto a rack to cool completely.
Prepare the glaze: In a small bowl, mix the confectioner's sugar and 2 tablespoons of orange juice. Stir vigorously; it will get easier to mix. You should add as little liquid as possible so that the glaze is thick and dark. Add remaining orange juice, as needed, to make a thick but pourable glaze. Spoon over the cake. Immediately sprinkle on flaked coconut, pressing it lightly into the sides.