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Coconut Blood Orange Cake

15 mins

4 Mini Cakes

Recipe you are creating:

Coconut Blood Orange Cake

This easy-to-make Coconut-Blood Orange Cake makes a great single serve dessert a dessert for a crowd. The the tartness of the honey vanilla yogurt whipped cream heightens the flavors within the cake. The finished cake is moist and delicious when you make your own desiccated coconut using unsweetened, unsulfured coconut.

Recipe Ingredients:


  • 1 cup granulated sugar

  • 1/2 cup unsalted butter, room temp

  • 3 teaspoon freshly grated blood orange zest

  • 4 large eggs, room temp

  • 1 cup unbleached all-purpose flour

  • 1 1/2 teaspoon baking powder

  • 1/4 teaspoon sea salt

  • 1 tablespoon vanilla bean paste

  • 1 3/4 cup Bob’s Redmill, Unsweetened, Unsulfured cocoanut (See instructions for making homemade desiccated coconut)

  • 4 tablespoons freshly squeezed blood orange juice

  • 1 Recipe of Honey Whipped Cream


Candied Orange slices

Recipe Directions:

Pre-heat an oven to 350-degrees with an oven rack positioned in the middle. Prepare mini cake pans with butter and line bottom of pan with parchment paper and set-aside.

To prepare the batter: 

  • To the bowl of a stand mixer fitted with a paddle attachment cream sugar, butter, and blood orange zest. Beat until light and fluffy, about 4 minutes. Be sure your eggs are room temp or they will curdle your butter. Add eggs one at a time, beating until combined and stopping to scrap the bowl before adding the next egg.

  • To a bowl add the flour, baking powder, salt, and desiccated coconut, whisk to combine. Add flour mixture gradually to your creamed mixture. Add blood orange juice to the bowl and beat on low until combined, stopping to scrape bowl sides and paddle as needed.

  • Portion cake batter out evening between mini cake pans and place in the preheated oven. Bake until a cake tester inserted in the middle of the cakes comes out clean, 20-30 minutes. Rotate pans half way through the baking time. Transfer baked cakes to a wire cooling rack for 10 minutes. Invert the pans on to a parchment lined cooling rack to avoid cakes from sticking to wire rack. All cakes to cool completely.

To serve: 

  • Place on mini cake with the top of the cake facing down and the flat bottom of the cake facing up onto a plate and tort the cake. Using a pastry bag fitted with a 1M tip and filled with the whipped cream pipe stars in between the torte layers. On top of the cake pipe more stars and garnish with candied, quartered orange slices. Refrigerate until ready to serve. The Whip It product will keep your whipping cream from going flat.

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A note about ingredients used in our recipes:

When creating our recipes we use the following unless otherwise noted in the recipe:

  • Eggs = Large Eggs

  • All Purpose Flour = Unbleached All Purpose King Arthur Flour or Unbleached All Purpose King Arthur Flour Organic

  • Bread Flour = Unbleached King Arthur Bread Flour or Unbleached King Arthur Bread Flour Organic

  • Whole Wheat Flour = 100% Whole Grain King Arthur Whole Wheat Flour

  • Pastry Flour = Bob’s Red Mill Unbleached White Fine Pastry Flour 

  • Almond Flour = Bob’s Red Mill Super-Fine Almond Flour 

  • Tapioca Flour = Bob’s Red Mill Tapioca Flour (Tapioca Starch)

  • Sour Cream = Full Fat Sour Cream

  • Yogurt = Full Fat Yogurt

  • Milk = As indicated or if Milk is just listed you may use 1%, 2% or Whole Milk

  • Butter = Unsalted Sweet Cream butter unless otherwise noted


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