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.
The weather outside is frightful, but the fire is so delightful, and since we’ve no place to go, Let It Snow! Let It Snow! Let It Snow!
Our first forecast for snow this year has been sounded for this week-end! Living in the South, we’ve bought some milk but I’ve made the bread! Honey Whole Wheat Bread is a deliciously dense whole wheat bread with a very nice texture (see photo). Impressive with butter and jam, Honey Whole Wheat Bread is also wonderful toasted and slathered with peanut butter!
One remarkable element in this recipe for Honey Whole Wheat Bread is the amount of yeast used to prepare two loaves of bread. The recipe specifies 3 tablespoons of yeast, which seems to be a large quantity of yeast in my opinion. Perhaps this amount of yeast makes Honey Whole Wheat Bread a lighter finished product. Containing only whole wheat flour, this bread is more dense than a white bread but this recipe creates a wonderful whole wheat bread with a beautiful texture. Let’s get started!
The first thing I do when making bread is to dissolve the yeast and sugar in warm water, ensuring that the water is the correct temperature by using a food thermometer. If the water is too hot, it will kill the yeast, rendering them ineffective in making bread.
Next, add the vegetable oil, salt, honey, powdered milk and 2 cups of flour to the yeast mixture. Beat in additional flour until the dough forms a mass that no longer clings to the side of the mixer bowl. If using a mixer with a dough hook, knead 6 to 8 minutes. If kneading by hand, knead for 10 minutes until the dough is smooth and elastic.
Shape dough into a ball and place in a well-oiled bowl, turning the dough ball to coat all sides. Cover with a dish towel or plastic wrap and let it rise in a warm place until doubled in size.
Punch dough down and shape into 2 loaves. Place dough into 2 greased 8 1/2″ x 4 1/2″ loaf pans. Cover with plastic wrap and let rise in a warm, draft-free place until doubled in bulk.
Bake in a preheated 375ºF. oven for 30 minutes, or until bread sounds hollow when tapped on the top and bottom. Turn out on wire rack and cool before slicing. (I can’t let it cool first because nothing is better than hot bread with butter!)
Can anything rival the fragrance and taste of freshly baked bread? Hot bread can’t be surpassed for filling your house with a wonderful aroma! Homemade bread is great any time of year but the colder months seem to require it! Honey Whole Wheat Bread would make a wonderful base for a Grilled Cheese Sandwich or as a great accompaniment to salad, soup or chili! (Check out my previous post, Mollie’s Amazing Vegetarian Chili, for a great chili recipe!)
I hope you enjoy some hot bread soon! I’ll be featuring more comfort food in the next post so stay tuned!
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 below “Silver Foodie Updates” on the right sidebar, then click “Sign up.” Thank you!
For a list of Link Parties in which I participate weekly, click on “Link Parties” on the header menu bar or scroll down the right sidebar.
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 →
Homemade Whole Wheat Pita Bread A friend recently gave me a recipe for Whole Wheat Pita Bread which prompted me to think of my favorite food memory of my trip to Israel in 1994. That wonderful memory was of eating hot pita bread right out of the oven at lunch in a … Continue reading →
Pistachios in a Nutshell Pistachio Oatmeal Bread is permeated with the distinctive flavor of pistachio nuts. Pistachios are a type of nut from the Middle East and Central Asia originally but now they are grown throughout much of the world. Today the major producers of pistachios are Iran, USA, Turkey, … Continue reading →
What is Wheat Germ? Wheat Germ is the heart of the wheat berry. It has a delicious nutty taste and contains Vitamin E and Folic Acid, both nutrients that contribute to a healthy heart as well as phosphorus, magnesium, zinc and fiber. I can remember Wheat Germ back to my … Continue reading →
Homemade Bread Is there anything more wonderful than the scent and taste of homemade bread? Any time of year is a good time for a loaf of homemade bread but the cooler months just seem to scream for some hot bread, fresh from the oven, to accompany a bowl of hearty … Continue reading →