I love to go to brunch, don’t you? Thinking about brunch this week and some of the great foods I’ve enjoyed at brunches in the past, I’d like to share a recipe with you for an Impressive Orange Coconut Brunch Cake that is so flavorful, fragrant and delicious!
Orange Coconut Brunch Cake is a coffee cake made with yeast, filled with a scrumptious filling of toasted coconut and orange zest, topped with an orange glaze and sprinkled with coconut. Two tablespoons of orange zest really intensifies the orange flavor of this wonderful brunch cake. The presentation is so nice you’ll be proud to display it at a brunch or for a nice Sunday breakfast!
- 1 pkg. active dry yeast
- 1/4 cup warm water (110 - 115 degrees F.)
- 1/4 cup sugar
- 2 eggs
- 1/2 cup sour cream
- 6 tablespoons butter
- 1 teaspoon salt
- 3 1/4 to 3 1/2 cups all purpose flour
- 3/4 cup flaked coconut, toasted
- 2 tablespoons grated orange peel
- 3/4 cup sugar
- 2 tablespoons butter, melted
- 6 tablespoons sugar
- 1 1/2 teaspoons cornstarch
- 1/4 cup sour cream
- 2 tablespoons butter
- 1 tablespoon orange juice
- 1/4 cup flaked coconut
- In a mixing bowl, dissolve yeast in warm water. Add 1/4 cup sugar, eggs, sour cream, 6 tablespoons butter and salt; mix well.
- Stir in enough flour to form a soft dough. If using a dough hook, knead 6 - 8 minutes. Otherwise, turn the dough onto a floured surface; knead until smooth and elastic, about 6 - 8 minutes.
- Place dough in a greased bowl, turning once to grease the top.
- Cover and let rise in a warm place until doubled, about 1 hour.
- Meanwhile, combine coconut, orange peel and 3/4 cup sugar; set aside.
- Punch dough down. Turn onto a floured surface; roll into an 18" x 10" rectangle.
- Melt 2 tablespoons butter and brush over the dough. Spread coconut mixture over the dough.
- Roll up jelly-roll style, starting with a long side; pinch seam to seal.
- Place seam-side near the top and facing the center tube in a greased fluted 10" tube pan; pinch ends together.
- Cover and let rise in a warm place until doubled, about 1 hour.
- Bake at 350 degrees F. for 30 minutes or until golden brown.
- Cool for 10 minutes before removing from pan to a wire rack.
- For glaze, combine sugar, cornstarch, sour cream, butter and orange juice in a saucepan.
- Bring mixture to a boil; boil and stir for 2 minutes.
- Spoon or brush over warm coffee cake. Sprinkle with coconut.
The Orange Coconut Brunch Cake dough is very easy to roll out into a rectangle. It’s a soft dough and is easily manipulated into the desired shape. I just love the filling of melted butter, orange zest, sugar and toasted coconut that is spread over the dough. I used a ruler to make sure I rolled the dough into the correct 18″ x 10″ size rectangle.
I toasted the coconut in a small skillet on medium heat. When you begin to smell coconut in the air, it’s probably time to remove it from the heat source. It’s also helpful to stir the coconut a few times while it is toasting. Toasting the coconut really intensifies the flavor!
The Orange Glaze is delicious – I’ve never made a glaze before that contained sour cream as one of the ingredients. The sour cream added a really rich element to the glaze. I spooned the glaze over the cooled Orange Coconut Brunch Cake but next time I plan to brush it on as I did have a few puddles of glaze on the plate. Most likely, brushing the glaze on would permit the glaze to be absorbed into the cake rather than running down the sides. (Live and learn!)
For several days, leftovers may be stored under a cake cover or in a plastic storage container to maintain freshness. To reheat, microwave each slice for 15 seconds on the “high” setting. Orange Coconut Brunch Cake is a true delight for the taste buds as well as the sense of smell!
Other Brunch Ideas
Standard breakfast foods and more are typically included on brunch menus. Brunch menu items may include but certainly aren’t limited to French toast, omelets, quiche, Eggs Benedict, casseroles with eggs, potatoes and breakfast meat, waffles, pastries, pancakes, scones, muffins, pastries, bacon, ham, sausage, coffee cakes, desserts, salads and fruit. Special occasions such as Mother’s Day, Easter and other holidays, birthdays and anniversaries are great opportunities for hosting a brunch.
Other Silver Foodie recipes that could be used on a Brunch Menu are Waffles and Pancakes – Breakfast & Brunch I, Breakfast & Brunch 2 and Breakfast and Brunch 3, and Breakfast & Brunch 4. Many other recipes for waffles, pancakes, muffins, quiche and other foods that could be incorporated into a brunch menu may be located by searching the recipes index. In my next post I plan to share with you how to host a brunch with menu ideas and other tips – so stay tuned!
Remember to Savor the Flavor!
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Eggnog Ricotta Pancakes are very flavorful pancakes that combine the richness of holiday eggnog with the creaminess of ricotta cheese accented with pumpkin pie spice. Egg whites beaten until stiff peaks form are folded into the batter to give these wonderful pancakes a light and fluffy texture. Warm maple syrup is the perfect topping for Eggnog Ricotta Pancakes but Blueberry Sauce would be delicious too!
I really enjoy pancakes that have ricotta cheese or cottage cheese as one of the ingredients, as evidenced by two other recipes I’ve featured on Silver Foodie. Cottage Apple Walnut Pancakes were featured last month and Ricotta Pancakes were featured last year. I adapted the recipe for Ricotta Pancakes to make Eggnog Ricotta Pancakes.
The Recipe for Eggnog Ricotta Pancakes
First, combine the egg yolks, ricotta cheese and eggnog in a bowl and blend well.
Secondly, sift together the dry ingredients: flour, baking powder, salt and pumpkin pie spice. Combine dry ingredients with the ricotta mixture.
Next, in a mixer bowl beat egg whites until stiff peaks form, then gently fold the egg whites into the batter.
Heat a skillet or griddle on medium heat. Add some butter or coconut oil for cooking the Eggnog Ricotta Pancakes. Use a 6-ounce ladle to pour the batter into the skillet or griddle.
Cook the pancakes on one side until they are set. When small bubbles appear on the uncooked side, flip the pancakes and cook until golden on both sides. Serve with warmed maple syrup. I believe Blueberry Sauce would also be great with Eggnog Ricotta Pancakes.
Tasty Tip: The trick to perfectly round pancakes is to carefully pour all the batter in the same spot and let it roll out into a complete circle. Sometimes I help this process along by using the back of the ladle, moving in a circular motion in the poured batter.
Pancakes have been a personal favorite of mine since childhood! When I was growing up we often had pancakes on a weekend morning. I loved Saturday mornings when my Mom made pancakes before I got to watch my favorite Saturday morning TV show, “Sky King.” My Dad liked to make pancakes, too.
My small hometown didn’t have an IHOP pancake restaurant so it was always a treat to stop at IHOP to have pancakes when we were traveling to the beach on vacation. I thought blueberry pancakes with blueberry syrup were heavenly! (I still do!)
I was on the girls’ basketball team when I was in the 5th and 6th grades. Our team made it to the tournament one year. Unfortunately several of us had attended our school’s Annual Pancake Supper before going to the tournament. During our championship game, our team was moving like molasses in January due to the pancakes we’d all eaten beforehand! Needless to say, we lost! At that age, our loss was a major disappointment! But I still loved pancakes!
I hope you will try Eggnog Ricotta Pancakes sometime during the upcoming holiday season. This recipe would be great for Christmas morning breakfast or brunch! Make some soon!
Remember to Savor the Flavor!
P. S. I have combined many of my past favorite holiday posts into a collection or round-up on a page titled “Holiday Posts” which you may access by clicking on Holiday Posts on the header menu bar. Check it out soon!
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For a list of Link Parties in which I participate weekly, please click on “Link Parties” on the header menu bar or scroll down the right sidebar.
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