Southern Orange Coconut Cake

By Jessica Segarra

Prep Time:

15m

Bake/Cook Time:

30m - 35m

Yield:

12-15 squares

Need an easy peasy Easter or spring recipe? This Southern Orange Coconut Cake originally appeared in the 1930 Bag Full of Recipes Cookbook and has loads of citrus flavor and just the right amount of sweetened coconut. Plus, baking it into a 9x13 sheet cake pan makes it even easier to cut and serve.

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Products Used

Extra Fine Granulated Pure Cane Sugar Bag

Ingredients

2 cups all-purpose flour*
3 teaspoons baking powder
1 teaspoon salt
1/2 cup unsalted butter, softened
1 1/2 cups Dixie Crystals Extra Fine Granulated Sugar
Zest of 1 orange
1 cup orange juice
3/4 cup sweetened shredded coconut
3 egg whites, beaten into stiff peaks
Orange zest (optional toppings)
Creme Chantilly (optional toppings)

*Spoon & Sweep method: Use a spoon to fill measuring cup with flour until required amount is obtained. Scooping measuring cup directly into flour bag will firmly pack flour resulting in too much flour required for recipe.

Directions

Preheat oven to 325°F. Butter and flour a 9x13-inch baking pan.
In a medium bowl, whisk together flour, baking powder, and salt. Set aside.
In a large bowl cream together butter and sugar until light and fluffy. Add orange zest.
Beat in flour mixture alternating with orange juice. Fold in coconut and beaten egg whites.
Pour batter into prepared baking pan and bake for 30 to 35 minutes.
Serve in squares with a dollop of Creme Chantilly and orange zest.

Dixie Crystals Insight

Recipe adapted for Dixie Crystals by Jessica Segarra @TheNoviceChef.

This recipe was first published in the 1930's edition of the Bag Full of Recipes Cookbook.

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