Good Mood Recipe

Orange Coconut Cake

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Orange Coconut Cake
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2 h. 20 min.


For the base
6 eggs
1 pinch salt
6 Tbsps water
150 grams Pastry flour
50 grams Coconut flakes
200 grams sugar
½ tsp Orange zest
For the filling
250 grams plain Greek yogurt
200 grams Sour cream
400 grams Whipped cream
8 sheets gelatin
juice of lemons
6 centiliters Orange liqueur
150 grams Coconut flakes
70 grams powdered sugar
200 grams Orange marmalade
For garnish
2 small seedless Oranges
3 lemons
How healthy are the main ingredients?
Whipped creamsugarSour creameggsaltlemon

Preparation steps


For the base, lightly toast coconut in a pan without any fat until golden. Set aside and cool.


Seperate eggs. Beat egg whites until stiff with a pinch of salt. Mix yolks with sugar and water until creamy and white (about 5-7 minutes). Add flour to egg yolk mixture, fold in egg whites and add toasted coconut flakes and orange zest. Line springform pan with baking paper. Add dough, pressing into form. Bake in preheated oven at 180°C (approximately 350°F) for about 30 minutes. Base is done when inserted toothpick comes out clean. Remove from oven, place on a wire rack and cool. Remove from pan, loosening with a knife if necessary, and cut twice, making 3 even horizontal layers.


For the filling, heat jam in a pot and add 3-4 cl (approximately 1-1 1/4 ounces) orange liqueur. Spread jam on two of the cake layers and cool. Soak gelatin in plenty of cold water. Mix yogurt with sour cream, powdered sugar, lemon juice, remaining orange liqueur and 80 grams (approximately 3 ounces) of coconut. Squeeze gelatin and dissolve in a small saucepan over low heat. Stir 2 tablespoons of yogurt mixture into gelatin and add back to yogurt mixture. Refrigerate mixture until firm. Beat cream until stiff and fold into cooled mixture. Place one layer of cake with jam on a cake plate with a cake ring. Spread 1/4 of yogurt mixture on top, smooth and place second layer with jam on top (jam side down). Spread 1/4 of yogurt mixture on top, smooth and top with remaining cake layer. Refrigerate for 30 minutes and cover entire cake with remaining yogurt mixture. Sprinkle entire cake with coconut, pressing slightly to stick. Rinse oranges and lemon, slice and decorate cake as desired. Slice and serve.