Orange and coconut go so well together in this delicious and pretty layered cake. It’s the perfect spring, Easter, or summer cake!

When I spotted this adorable cake at Sweet Tea and Cornbread, I knew it would be perfect for Easter. Orange and coconut go so well together in this delicious and pretty layered cake.

Coconut Orange Dessert for Easter Cake Recipe

My special tool for layered cakes is a Cake Leveler. It is simple to use and creates a nice, flat surface on which to build up your layers.

One thing to note is that it is essential to use instant vanilla pudding and not cook-and-serve pudding. Using a cook-and-serve style will make a very runny frosting—many thanks to Sweet Tea and Cornbread for the recipe. Enjoy!

Coconut Orange Dessert Cake Recipe - For Easter

Coconut Orange Dessert Cake Recipe

Layered Coconut Orange Cake Recipe

Ali
Orange and coconut go so well together in this delicious and pretty layered cake.
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Prep Time 45 minutes
Cook Time 25 minutes
Cooling & Setting 6 hours
Total Time 7 hours 10 minutes
Course Dessert
Cuisine American
Servings 1 9" layered cake
Calories 2703 kcal

Equipment

Ingredients
  

Cake
  • 1 box orange cake mix, I used Pillsbury Moist Supreme Creamsicle cake mix
  • 1 cup flaked sweetened coconut
Frosting
  • 1 15 oz can mandarin oranges, do not drain, crushed. Note: If you are using mandarin oranges for garnish, be sure to set a few aside
  • 1 large instant vanilla pudding mix, not prepared
  • 1 cup flaked sweetened coconut
  • 8 oz frozen whipped topping, thawed

Instructions

  • Preheat oven to 350-f degrees. Line two 9" cake pans with parchment paper and then spray with nonstick baking spray.
  • Prepare the cake mix according to the package directions. After the cake has been mixed well, stir in 1 cup of coconut. Bake according to cake mix instructions for two 9" cake pans. After cooked through, remove from oven and let cool.
  • Prepare frosting: In a large mixing bowl, crush the mandarin oranges with their juices with an electric mixer. Mix in the instant pudding mix and coconut and mix well. Fold in the whipped topping until combined.
  • When the cakes are cool enough to handle, remove them from the pans and set on a flat surface. Using a cake leveler, cut the tops off both of the cakes to get a flat surface. Take one of the cakes and place the cut side down on the cake plate. Add a layer of frosting.
  • Place the 2nd layer cut side down on top of the frosting layer. (This will give you a perfectly flat surface on the top of the cake for great looking frosting). Frost the top and sides of the cake. Garnish with a few mandarin oranges if desired.
  • Let chill in the fridge for several hours before serving.

Notes

If you are using mandarin oranges for garnish, be sure to set a few aside.

Nutrition

Calories: 2703kcal | Carbohydrates: 510g | Protein: 27g | Fat: 67g | Saturated Fat: 55g | Polyunsaturated Fat: 3g | Monounsaturated Fat: 7g | Trans Fat: 2g | Sodium: 4074mg | Potassium: 936mg | Fiber: 23g | Sugar: 281g | Vitamin A: 7IU | Vitamin C: 0.3mg | Calcium: 1151mg | Iron: 13mg
Keyword cake, coconut, easter, orange
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