Moist Orange Coconut Cake Recipe with Zesty Glaze

This orange coconut cake is a moist, light orange-flavored cake finished with a brown-butter cream cheese frosting, bright orange zest and toasted coconut. The crumb is soft and tender with a balanced orange and coconut profile.

The cake combines sweet orange notes with shredded coconut folded into the batter, while the frosting — made with browned butter and cream cheese — is rich and slightly nutty. Toasted coconut on top adds crunch and depth.

• Yellow cake mix: Serves as the base; follow the recipe below rather than the box directions.
• Vanilla instant pudding mix: Use instant (not cook & serve) and not sugar-free for proper texture and sweetness.
• Eggs: Room temperature eggs incorporate better and yield a lighter cake.
• Oil: Coconut oil is used here for extra coconut flavor, but any neutral oil will work.
• Oranges: Both zest and juice add bright citrus flavor; extra zest is added to the frosting.
• Sweetened shredded coconut: If needed, unsweetened works, but use shredded coconut rather than large flakes.
• Cream cheese: Use room temperature cream cheese for a smooth, lump-free frosting.

Recipe Instructions

Step 1 — Make the cake: Preheat oven to 325°F. In a large mixing bowl fitted with a paddle attachment, combine the yellow cake mix and vanilla instant pudding mix. Add the eggs, orange juice, orange zest and oil. Beat on medium for about 2 minutes until smooth. Fold in the shredded coconut.

Step 2: Divide batter evenly between two greased and parchment-lined 8- or 9-inch round pans. Each pan will hold about 600 g of batter.

Step 3: Bake for 28–34 minutes, or until the cake no longer jiggles and the center springs back with a light touch. The tops should be light golden brown. Cool in the pans for 15–30 minutes, then transfer to a cooling rack to finish cooling.

Step 4 — Make the frosting: Brown ½ cup butter in a medium saucepan over medium heat. Melt the butter and continue cooking past the foaming stage, stirring constantly, until it turns golden brown and smells nutty. Watch closely to avoid burning. Pour the browned butter into a bowl and chill until it firms to a soft solid (room-temperature butter consistency).

Step 5: In a large bowl, beat the softened cream cheese with the browned butter until smooth. Add powdered sugar, vanilla, orange zest and a pinch of salt. Beat just until combined and fluffy — do not overmix.

Step 6 — Toast the coconut: Melt 1 teaspoon butter in a large skillet. Add the shredded coconut and stir over low–medium heat until it begins to turn light brown. Remove promptly to a sheet of wax paper or paper towel to cool. Fold two-thirds of the toasted coconut into the frosting and reserve one-third for decorating the cake.

Step 7 — Assemble: Place one cake layer (top side up) on a serving plate. Spread a thin layer of frosting on the first layer, then place the second layer top-side down.

Step 8: Apply a thin crumb coat of frosting to the top and sides, then chill in the fridge or freezer for 10–15 minutes. Remove and finish frosting with the remaining frosting. Sprinkle the reserved toasted coconut on top for decoration.

Expert Baking Tips

• Use room-temperature ingredients (eggs, cream cheese, butter) for the most even texture and best results.
• This batter adapts well to a 9×13 pan, three-layer cake or cupcakes — adjust baking time accordingly.
• If the frosting is too thick to spread, add 1–2 tablespoons of orange juice and mix until smooth. Only add liquid if needed.

FAQ

Storing & Freezing

Store the finished cake in an airtight container at room temperature for 3–4 days. Refrigeration is not required for short-term storage.

To freeze layers: cool them completely, wrap each layer tightly in plastic wrap, then place in a zip-top freezer bag. Layers freeze well for several months. Thaw in the fridge or at room temperature before assembling and frosting.

Other Popular Recipes to Try

For more treats, follow the original creator on Instagram and tag them if you make this cake and love it!