Preheat oven to 350 F. Heavily grease and flour a 12-cup fluted bundt pan or tube pan. You can use the cooking spray that has both oil and flour in it.
In a medium bowl, whisk the flour, sugar, baking powder, and salt.
In the bowl of a stand mixer, at medium speed, beat the oil, orange juice, vanilla , eggs, and orange zest until smooth. Blend in the flour mixture. Mix for 2 minutes 011 medium speed. Set aside.
Prepare the coconut crunch: In a medium bowl, combine the flour, brown sugr11, coconut, and melted margarine. Use your fingertips to pinch into coarse crums.
Pour half the cake batter into prepared pan. Top with half the coconut with remaining cake batter. Sprinkle remaining crunch on top.
Ingredients:
- 3 cups all-purpose flour
- 2 cups sugar
- 1 tablespoon baking powder
- ½ teaspoon fine sea salt
- 1 cup canola or vegetable oil
- COCONUT CRUNCH:
- 1 cup all-purpose flour
- ½ cup dark-brown sugar
- ½ cup sweetened flaked coconut
- GLAZE:
- 3 cups confectioners sugar
- 4½ tablespoons orange juice or less
- 1 cup orange juice, not from concentrate
- 1 teaspoon pure vanilla extract 4 large eggs
- zest of 1 orange
- 6 tablespoons (¾ stick) unsalted butter or margarine, melted
- 1 cup sweetened flaked coconut
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Recipe by Susie Fishbein