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!
If you’d like to receive new Silver Foodie posts as soon as they are published, please enter your e-mail address in the space provided at the top of the page or on the right sidebar under “Silver Foodie Updates.” Then click “Sign up.” Thank you!
For a list of Link Parties in which I participate weekly, please click on “Link Parties” or scroll down the right sidebar.
Take Along Breakfast Cookies
Cookies for breakfast?! My husband is a “cookie monster” who has never met a cookie he didn’t like! I recently discovered a recipe for Take Along Breakfast Cookies that he really likes. He often exists on coffee until lunch time or even later so I’d rather see him eat a “breakfast cookie” than nothing at all!
Take Along Breakfast Cookies are basically oatmeal cookies to which wheat germ, shredded Cheddar cheese and crisp crumbled bacon have been added for some savory goodness. On days when we are rushed, wouldn’t it be nice to have Take Along Breakfast Cookies as a grab-and-go treat?
Yields 24 cookies
10 minPrep Time
16 minCook Time
26 minTotal Time
- 3/4 cup all-purpose flour
- 1/2 teaspoon baking soda
- 1/2 teaspoon salt
- 2/3 cup butter, softened
- 2/3 cup sugar
- 1 egg, slightly beaten
- 1 teaspoon vanilla extract
- 1 1/2 cups rolled oats, uncooked
- 1 cup (4 oz.) shredded Cheddar cheese
- 1/2 cup wheat germ
- 6 slices bacon, cooked & crumbled
- Combine flour, baking soda, and salt; mix well and set aside.
- Cream butter and sugar; beat in eggs and vanilla.
- Add flour mixture, mixing well. Stir in oats, cheese, wheat germ and bacon.
- Drop (or scoop) dough by rounded tablespoonfuls onto ungreased cookie sheets.
- Bake at 350 degrees F. for 16 minutes. Enjoy!
First of all, fry the bacon ahead so that it has time to cool, making it easier to crumble. I always fry more bacon than I need for a recipe so I can crumble it into a salad or an omelet or any food that’s enhanced by the flavor of bacon! Be sure that the bacon is well drained on a paper towel to get rid of any excess drippings.
Also noteworthy, the butter and sugar cream together best if the butter is softened. You can always microwave it on the low setting (10%) for 75 seconds or the length of time specified by the manual that came with your microwave oven. The goal is to soften the butter, not melt it – so watch it closely.
In addition, scoops have really made portioning food for baking so much easier! My husband has seen me use a scoop to portion cookies so quickly and effectively that he uses a scoop for cookies too. (He is a Cookie Monster, after all!)
Eating on the Run
At times, family, work, school, extracurricular and social commitments often seem to collide creating the necessity for “eating on the run.” Eating on the run might mean buying some “fast food” to eat in the car while driving. Eating snack food at your desk to continue working is another example of eating on the run. Any time we don’t have more than 10 minutes to eat a meal could be referred to as “eating on the run.”
One of the pitfalls of eating on the run is that we aren’t paying attention to what we’re eating; we’re engaged in “mindless eating.” Part of our distraction from eating is not being aware of how hungry we are as well as whether or not the food is satisfying our appetites. We’re also deprived of the pleasures of eating because we’re thinking about things other than the food we’re ingesting.
When we’re not engaged in “mindful eating” we don’t enjoy the food and we are less aware of how much we have consumed which can lead to overeating later in the day to try to get the enjoyment we missed at the meal we ate “on the run.” I used to have about 10 minutes to wolf down my lunch at my desk in the job I had before I retired. I still have a problem slowing down to eat meals because I developed such a bad habit of “eating on the run.”
I hope you enjoy this recipe for Take Along Breakfast Cookies but I also hope you don’t make it a habit to miss enjoying a real hearty breakfast at times too! Check out other Silver Foodie recipes for other breakfast items.
Remember to Savor the Flavor!
*If you’d like to receive new Silver Foodie posts automatically, please enter your e-mail address in the space at the top of the page, or in the space under “Silver Foodie Updates” on the right sidebar, then click “sign up.” Thank you!
For a list of Link Parties in which I participate every week, please click on “Link Parties” on the header menu bar.
Marvelous Banana Pineapple Oat Muffins are wonderful muffins made with whole wheat flour, mashed bananas, crushed pineapple with the juice, wheat germ, rolled oats and a small amount of all-purpose flour. Very moist and tasty, these muffins are great when you need to make a large amount of muffins – perhaps … Continue reading →
What is Potica? Potica is a pastry made of yeast dough that is rolled out into a rectangle, spread with a walnut-brown sugar filling, and rolled up into a log shape. The log-shaped pastry is coiled from one end to the other to resemble a snail or a turban in … Continue reading →
Cottage Apple Walnut Pancakes are pancakes made with cottage cheese, apples and chopped walnuts flavored with cinnamon, lemon juice and honey. The batter will keep in the refrigerator for several days, making it easy to fix breakfast on any given morning! I enjoy recipes that can be made ahead, especially … Continue reading →
In today’s post I’d like to share with you a recipe that combines two of fall’s favorite foods – pumpkin and apples! Pumpkin Apple Streusel Muffins are a wonderful blend of pumpkin and apples plus flaxseed, brown sugar, pumpkin pie spice and maple syrup topped with a cinnamon-brown sugar streusel. … Continue reading →
It’s that time of year again – Fall – when our thoughts and tastes turn to all things pumpkin! In today’s post it’s my pleasure to share a wonderful pumpkin recipe with you – Overnight Pumpkin Pecan Waffles! Overnight Pumpkin Pecan Waffles are fluffy, golden-brown waffles made with a batter containing … Continue reading →
Brown Sugar Banana Nut Muffins This morning when I walked into the kitchen the first thing I noticed was a bunch of bananas getting pretty dark! What could I do with them, besides freezing them for later use? The saying that says, “when life gives you lemons, make lemonade” inspired me … Continue reading →
Cream Biscuits Cream Biscuits are biscuits made with only four ingredients – all-purpose flour, baking powder, salt and heavy cream. I once saw a TV chef make these biscuits and I was fascinated – a biscuit that did not use shortening, which has to be cut into the dry ingredients … Continue reading →
Potato Onion Rosti There’s a small restaurant locally where I love to eat breakfast occasionally. The reason I like to eat breakfast at this restaurant is that their hash browns, those wonderful crispy bits of golden-brown potatoes, are made “from scratch” there! I really like their hash browns! They go so well … Continue reading →