Best Orange Coconut Frosting Recipes

NO FUSS MANDARIN ORANGE CAKE W/ VANILLA COCONUT FROSTING

Steps:

• Preheat oven to 350 degrees.
• Grease and flour a 9" x 13" pan.
• In a large bowl, beat cake mix, eggs, oranges and juice, and oil until thoroughly mixed- orange segment will break up into batter.
• Pour into pan and bake for 35-40 minutes.
• Cool for at least an hour.
• Frost cake.
• Sprinkle with coconut.

GLUTEN FREE COCONUT FLOUR ORANGE CAKE WITH COCONUT OIL FROSTING RECIPE - (4.2/5)

Steps:

• Preheat the oven to 350 degrees F. Measure out coconut oil and place in an 8"x8" pan. Place the pan in the oven to melt the coconut oil. While the coconut oil is melting, whisk the eggs, coconut milk, honey, vanilla and orange zest together. Once the coconut oil is melted (probably around five minutes or less), remove the pan from the oven and let it cool while you mix in the rest of your ingredients. Combine coconut flour, baking powder and salt. Stir the dry ingredients into the wet. Once your pan is cooled enough to handle, carefully swirl your coconut oil around your pan in order to grease all sides. Then pour the coconut oil into the batter and mix until all lumps are gone. Pour the batter into your greased pan and place on the middle rack of the oven. Bake for 35-40 minutes, until browned on top and a toothpick comes out clean. Place the cake on a cooling rack. After the cake has cooled a bit, but is still warm, poke holes all over the top with a fork. Juice the orange half right over the whole cake, making sure to evenly distribute the juice. FROSTING: Mix all ingredients into warm coconut oil. You are now going to place the bowl into the freezer in order to cool it down. It is very important to check on it every couple of minutes to catch it before it gets too cold. You want to take it out of the freezer right when it starts to get cloudy. At this point the cold bowl (and your cool kitchen) will continue to turn the liquid oil into a solid. Continue to whisk the frosting as it gets cloudier and cloudier and eventually turns into a whipped butter consistency. The idea is to get a bit of air into it. Once it is to a whipped (very soft) butter consistency plop it onto your cooled cake. Frost it very quickly before the coconut oil hardens. It will seem like a pretty thin frosting, but it is just enough.

ORANGE MARMALADE COCONUT PECAN CRM CHEESE FROSTING

Steps:

• 1. To a medium size bowl add butter and softened cream cheese. Beat till creamy and smooth
• 2. Add orange extract and orange Marmalade and beat till blended.
• 3. Then add unsweetened coconut, & chopped nuts, blend to mix, and mixture is too stiff, add enough whipping cream a tablespoon at a time till desired spreading consistency is reached.
• 4. Frost Cake
• 5. Add garnish of your choice slice and serve.

ORANGE COCONUT FROSTING

Steps:

• In a medium bowl, combine the coconut, sugar, juices, and zest. Stir until well blended.
• Let stand for a few minutes until sugar is completely dissolved.
• Meanwhile, whip the whipping cream, When sugar is dissolved in the juice mixture, fold in the whipped cream.
• Spread between cake layers and on the top and sides. Refrigerate for an hour to chill and set. Store cake in refrigerator.