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Chudda's Cuisine/Lounge
Jun 23, 2016
9 Comments

BRAZILIAN FLAIR ORANGE CAKE WITH COCONUT

Brazilian flair orange cake with toasted coconut is a moist cake that is very simple but bold in flavors. This cake is not too sweet, very refreshing and perfect for an early morning or afternoon snack!

BRAZILIAN FLAIR ORANGE CAKE WITH COCONUT

I love simple cakes without frosting or fillings that I can have anytime of the day and this Brazilian orange cake sums up everything I just said. I love the glaze that we poured on the cake made with fresh orange juice to add more flavor to the cake.  At my mom’s and grandma’s house we always had sort of cake for the weekdays like this orange one. This cake reminds me of when I used to live in my mom’s house and I had a clean house, food ready, laundry done and delicious cakes made by my grandma. Life was so easy regarding those things, but everyone needs to grow up, including me!! Now I make my own cakes and share it with my neighbors so as to not eat the whole thing. Enjoy it!!

BRAZILIAN FLAIR ORANGE CAKE WITH COCONUT

Link of the day…

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BRAZILIAN FLAIR ORANGE CAKE WITH COCONUT
 
Ingredients
  • For the Cake
  • 2 c. All purpose flour
  • ½ tsp. Salt
  • 3 tsp. Baking powder
  • 1½ c. Fine sugar (also called baker's sugar)
  • ½ c. Half and half
  • ½ c. Orange juice
  • ½ c. Vegetable oil
  • 3 eggs, beaten
  • 2 tsp. Grated orange zest
  • 1 tsp. Fiori di sicilia
  • For the glaze
  • 1 c. Orange juice
  • ½ c. Sugar
  • Fresh orange
  • Toasted coconut shreds
Instructions
  1. For the Cake
  2. Preheat oven to 350F.
  3. Grease and flour a large bundt pan and set aside.
  4. In a large bowl whisk together flour, salt, baking powder and sugar.
  5. In a medium bowl beat together milk, orange juice, oil, eggs, orange zest and Fiori di sicilia.
  6. In a kitchenaid mixer or by hand mix together dry ingredients into the wet until well combined.
  7. Pour into prepared pan and bake until a toothpick inserted comes out clean.
  8. Approximately 50-60 minutes.
  9. Turn cake out of pan and let cool on wire rack for 30 minutes.
  10. For the glaze
  11. In a medium saucepan combine orange juice and sugar over medium heat until sugar is dissolved. Let cool slightly.
  12. Poke holes with a skewer into the cake.
  13. Pour orange glaze over/into the cake.
  14. Top with toasted coconut and orange slices.

BRAZILIAN FLAIR ORANGE CAKE WITH COCONUT

Beijos and Tchau!

Ludmilla Ramos and Marilyn Chudda
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9 comentários
  1. Lovely post. - 23/06/2016 - 23h36

    Lovely post

  2. nicole - 24/06/2016 - 00h09

    This looks so good! Citrus does really help to give me a boost in the morning so I bet this makes a great breakfast! Also, can’t go wrong pairing citrus & coconut! Pinning for later!

  3. Amanda | Chew Town - 24/06/2016 - 03h45

    I’m like you, I often crave desserts that aren’t too sweet, and I love a simple cake. Yours looks truly moist and delicious. I’m loving how much orange is in it – it would have smelt amazing fresh out of the oven.

  4. Brian Jones - 24/06/2016 - 05h44

    Great looking cake, I’d never have considered pairing coconut with orange but it sounds delicious.

  5. Sarah - 24/06/2016 - 06h20

    This looks so great! I love orange in cakes, and don’t make it nearly enough. Thanks for the inspiration!

    • Hi Sarah,

      I think nowadays we all feel that we don’t make the things that we love enough!!! I feel the same.

      Beijos and Tchau!
      Marilyn Chudda

  6. Helen @ Fuss Free Flavours - 24/06/2016 - 06h54

    I always say that I prefer a simple loaf cake (or other shape) that concentrates on the flavour rather than being covered with mounds of sugary frosting.

    Lovely flavours in this.

    • Hi Helen,

      I agree with you!! Most of the times the frosting takes away the flavors of simple cakes, like this one!! I like frosting in layer cakes!!

      Beijos and Tchau!!
      Marilyn chudda

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4 ea. Jalapeños

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1 T. Green onions, diced

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