As usual for this time of year, we’ve got more oranges than we can bribe the kids to juice or force onto our friends. Inspired by this Tangelo Cake recipe from Sunday Hotpants, I thought this would be a great way to use a few. I think a tangerine version would be tasty too.
I have to say I LOVE this cake. It was a huge hit for a family birthday celebration. I’ll definitely be making it again. Probably tomorrow. And again during the week. And maybe next weekend? It’s just that good! Even my daughter, an avowed coconut-hater, didn’t realize there was any coconut in this cake and loved it.
- Oranges, 2 (Ours are navels so that solved the issue of fishing out the seeds)
- Butter, 1 stick
- Sugar, 1 1/2 cups
- Eggs, 2
- Self-Rising Flour, 1 cup (I could’ve looked up the substitution and used regular flour but it was just as easy to buy a small bag of self-rising flour)
- All Purpose Flour, 1/2 cup
- Shredded Coconut, 1/2 cup
- Sugar, 1 cup
- Zest of 1 Orange
- Orange Juice, 2/3 cup
- Water, 1/3 cup
Scrub the oranges and put them in a large saucepan. Cover with cold water and bring them to a boil. I let them boil for a few minutes each time.Drain and repeat, boiling a total of three times.As soon as they’re cool enough to handle, cut them in half and let them continue to cool. While waiting, preheat the oven to 350. Prepare one round cake pan – I use Pam for Baking in a nonstick pan.As soon as they’re relatively cool, remove any seeds and puree them, peels and everything, in the processor. Combine the butter, sugar and eggs and beat until creamy. Add the orange pulp and mix just until well-blended.Blend in the flours and the coconut.Spread the batter into the cake pan and bake for about 45 minutes, or until a tester comes out clean.
While the cake is in the oven, make the syrup.Zest the orange.Juice the orange carcass and another orange to get 2/3 cup juice.Combine the zest, sugar, oj and water in a small saucepan.Over medium to medium-high heat, bring the mixture to a boil and then let it cook for another 3 or 4 minutes. Remove from heat.Let the cake cool in the pan for five to ten minutes then turn it onto a wire rack and let it cool a bit longer.Place the slightly warm cake in a dish that’s just a bit bigger than the cake. Drizzle with the warm syrup.