Shelly's Recipe

Orange Coconut Cake

Category: Cakes

Makes 1 (9-inch) cake

1 cup butter, softened
2 1/4 cups sugar
1 teaspoon coconut extract
3 1/2 cups cake flour
1 tablespoon baking powder
1/4 teaspoon salt
1 cup buttermilk
8 egg whites, room temperature

Orange Cream Filling:
1 (3.3-ounce) box instant white chocolate pudding mix
3/4 cup heavy whipping cream
3/4 cup sour cream
1 1/2 teaspoons orange zest
Orange paste food coloring

Dreamy Buttercream:
1 cup butter, softened
1 teaspoon coconut extract
5 cups confectioners sugar
1 (8-ounce) container frozen whipped topping, thawed


Preheat oven to 350°. Spray 3 (9-inch) cake pans with nonstick baking spray with flour.

In a large bowl, beat butter, sugar, and coconut extract at medium speed with a mixer until light and fluffy.

In a medium bowl, combine cake flour, baking powder, and salt. Sift flour mixture into another medium bowl. Gradually add sifted flour mixture to butter mixture alternately with buttermilk, beginning and ending with flour mixture, and beating just until combined after each addition.

In a large bowl, beat egg whites at high speed with a mixer until stiff peaks form. (Do not overbeat.) Gently fold beaten egg whites into batter. Spoon batter into prepared pans.

Bake for 15 to 20 minutes or until a wooden pick inserted in center comes out clean. Let cool in pans for 10 minutes. Remove cakes from pans, and let cool completely on wire racks.
Spread Orange Cream Filling in between layers. Spread Dreamy Buttercream on top and sides of cake. Garnish, if desired.
Orange Cream Filling:
In a medium bowl, beat pudding mix and next 3 ingredients at medium speed with a mixer until very thick. Add paste food coloring to achieve desired color.

Dreamy Buttercream:
In a large bowl, beat butter and coconut extract at medium speed with a mixer until creamy. Gradually add confectioners’ sugar, beating until smooth. Add whipped topping, beating until combined.