Recipe for orange coconut cake with white chocolate cream
The other day I felt like baking with my youngest son. We went into the kitchen and looked at what we had on hand. That’s how this moist orange yogurt cake came together, with chocolate chips folded into the batter. We also had some leftover coconut milk, which turned into a smooth coconut cream with white chocolate and fresh orange juice for the topping. The cake itself is easy to make, and we prepared the topping while it was baking. To cool the cream quickly, we set the bowl in fresh snow outside, but a bowl of ice or simply the refrigerator works just as well.
A Yogurt Cake with a Moist Crumb
This cake is built around yogurt and oil, which give it a tender, moist crumb that stays soft for several days. I whip the egg yolks and sugar with orange zest and juice before slowly streaming in the oil. That helps distribute the fat evenly. The yogurt goes in afterward to round out the batter.
The dry ingredients — flour, baking powder, salt, vanilla sugar, and shredded coconut — are folded in last. The coconut adds structure and a subtle nutty flavor without making the cake dense. Chocolate chips melt slightly as the cake bakes, creating small pockets of sweetness throughout.
Coconut Cream with White Chocolate
The topping starts with butter and sugar melted together. I add the coconut milk and let it simmer briefly to bring the flavors together. Once off the heat, I blend in white chocolate until the mixture turns smooth and glossy.
After cooling, I blend in Greek yogurt and fresh orange juice. That lightens the cream and keeps it from feeling too rich. A bit of shredded coconut and a pinch of salt finish it off and balance the sweetness.
Once the cake has cooled completely, I spread the cream over the top and refrigerate it until set. The result is a moist cake with a soft, slightly tangy coconut topping.
Flavor and Serving
The orange keeps the cake bright, while the coconut and white chocolate add richness and sweetness. It works well as an everyday cake but is just as suitable as a simple dessert.
FAQ
Can I use regular yogurt instead of Greek yogurt?
No. Choose a yogurt with a higher fat content that is thick and not runny. Skyr or crème fraîche can also work.
Can I leave out the coconut?
No. The coconut contributes both structure and flavor. If you remove it, you would need to increase the flour to maintain the right balance in the batter.
How should I store the cake?
Keep it refrigerated because of the topping.
Can the cake be frozen?
Yes, preferably without the topping. Add the cream after thawing.
Orange Coconut Yogurt Cake
Equipment
- 1 hand mixer
- 1 mixing bowl
- 1 9-inch round pan or 8 × 10 inch baking pan
- 1 saucepan
- 1 immersion blender
- 1 wire rack
Ingredients
Cake
- 3 Egg yolks
- 180 grams Granulated sugar
- 1 Orange zest and juice
- 120 grams Neutral oil
- 150 grams Greek yogurt
- 50 grams Milk
- 200 grams All-purpose flour
- 10 grams Baking powder
- 2 grams Fine salt
- 5 grams Vanilla sugar
- 40 grams Shredded coconut
Topping
- 120 grams Granulated sugar
- 100 grams Unsalted butter
- 150 grams Full-fat coconut milk
- 75 grams White chocolate
- 30 grams Fresh orange juice
- 40 grams Shredded coconut
- 100 grams Greek yogurt
- 2 grams Fine salt
Instructions
Cake
- Place the egg yolks and sugar in a mixing bowl. Finely grate the orange zest and add it along with the juice.
- Using a hand mixer, beat until the mixture is pale and fluffy.
- With the mixer running, slowly drizzle in the oil and beat until fully incorporated and smooth.
- Add the Greek yogurt a little at a time, mixing gently until combined.
- In a separate bowl, whisk together the flour, baking powder, salt, vanilla sugar, and shredded coconut.
- Fold the dry ingredients into the batter just until combined.
- Pour the batter into a greased 9-inch round pan or an 8 × 10 inch baking pan.
- Bake at 350°F for 30 minutes, until set in the center and a toothpick inserted comes out clean.
- Let the cake cool in the pan for 10 minutes, then transfer to a wire rack to cool completely.
Topping
- Place the butter and sugar in a saucepan over medium heat and cook until the sugar dissolves.
- Add the coconut milk and let it simmer gently for 2 minutes, stirring continuously.
- Remove from heat. Add the white chocolate in small pieces and blend with an immersion blender until smooth and emulsified.
- Let the cream cool, stirring lightly, until just warm to the touch, or refrigerate until the cake has cooled.
- Add the Greek yogurt and orange juice and blend briefly until smooth.
- Stir in the shredded coconut and salt.
- Spread the topping evenly over the cooled cake.
- Refrigerate for 1 hour, until the topping has set before serving.