Orange and Coconut Cake

Ingredients

• 200 g Granulated sugar (For the batter)
• 200 g All-purpose flour (For the batter)
• 100 g Grated coconut (Incorporated into the batter and for decoration)
• 10 g Baking powder (About 1 sachet)
• 120 ml Fresh orange juice (Preferably freshly squeezed at home)
• 100 ml Vegetable oil (sunflower) (For the batter)
• 3 Eggs (Whites and yolks separated)
• 20 g Butter (For greasing and flouring the pan)
• 30 g Powdered sugar (For dusting (optional))
• 2 c. à soupe Orange jam (For glazing (optional))

Instructions

1. Preheat the oven and prepare the pan

   Preheat the oven to 180 °C. Butter the savarin pan, then lightly flour it by tapping off the excess.

   Time: PT10M

   Temperature: 180°C

2. Separate the eggs

   Separate the whites from the yolks into two separate bowls, making sure no trace of yolk remains in the whites.

   Time: PT3M

3. Whip the egg whites to stiff peaks

   Whisk the egg whites on medium speed until they form soft peaks, then gradually add 100 g of granulated sugar and continue whisking until you obtain firm and glossy peaks.

   Time: PT5M

4. Whiten the yolks with the remaining sugar

   In the second bowl, whisk the egg yolks with the remaining 100 g of sugar until the mixture becomes pale and creamy.

   Time: PT3M

5. Incorporate the orange juice

   Pour the fresh orange juice into the yolk‑sugar mixture and stir gently until homogeneous.

   Time: PT2M

6. Sift the flour and baking powder

   Sift the all‑purpose flour with the baking powder into a clean bowl.

   Time: PT2M

7. Mix the dry ingredients with the yolks

   Fold the flour‑baking‑powder mixture into the yolk‑orange mixture gently with a spatula until no flour traces remain.

   Time: PT3M

8. Add the oil and coconut

   Pour the vegetable oil and grated coconut, then incorporate gently.

   Time: PT3M

9. Fold in the beaten egg whites

   Add the beaten egg whites in two batches, lifting the batter from the bottom of the bowl with the spatula so as not to break them.

   Time: PT5M

10. Pour the batter into the pan

    Transfer the batter into the previously buttered and floured pan, smoothing the top slightly.

    Time: PT2M

11. Bake the cake

    Bake for 20 minutes at 180 °C, then lower the temperature to 160 °C and continue baking for an additional 30‑40 minutes until a knife comes out clean.

    Time: PT50M

    Temperature: 180°C then 160°C

12. Cool and unmold

    Let the cake rest for 10 minutes in the pan, then unmold carefully onto a rack and let cool completely.

    Time: PT10M

13. Finishing

    Dust with powdered sugar or glaze with orange jam and sprinkle with toasted coconut according to your preference.

    Time: PT5M

Nutrition Facts

Calories

250

Protein

3 g

Carbohydrates

35 g

Fat

10 g

Fiber

2 g

Ingredient Substitutions

• Instead of Granulated sugar: brown sugar, cane sugar
• Instead of All-purpose flour: whole wheat flour (changes texture)
• Instead of Grated coconut: unsweetened coconut flakes
• Instead of Baking powder: baking soda + cream of tartar
• Instead of Fresh orange juice: bottled orange juice (unsweetened)
• Instead of Vegetable oil (sunflower): canola oil, light olive oil
• Instead of Eggs: organic chicken eggs
• Instead of Butter: cooking oil, non‑stick spray
• Instead of Powdered sugar: granulated sugar
• Instead of Orange jam: orange marmalade

Equipment Needed

• Oven
• Savarin pan (or 20 cm springform pan)
• Two large mixing bowls
• Electric whisk or hand whisk
• Flexible spatula
• Sieve or fine strainer
• Cooling rack
• Kitchen scale or measuring cup

Critical Steps — Do Not Skip

• Whip the egg whites to stiff peaks (step 3)
• Incorporate the beaten egg whites without breaking them (step 9)
• Bake with temperature change (step 11)
• Check doneness with a knife (step 11)

Chef Tips from the Video

• Use cold‑pressed orange juice for a more intense flavor.
• Lightly toast the coconut before incorporating for a richer aroma.
• Add finely grated orange zest to the batter to enhance the citrus taste.

Troubleshooting

Storage

Refrigerator: Store in an airtight container 3‑4 days.

Freezer: Wrap the cake in two layers of plastic film then place in a freezer bag, up to 2 months.

Room temperature: At room temperature, the cake stays moist for up to 1 day maximum.

Make-Ahead Tips

• The cake keeps very well in the refrigerator; dust with powdered sugar just before serving to keep the crunch.
• Prepare the cake the day before and reheat slightly at 150 °C for 5 minutes before serving.