Orange White Cake With A Raspberry And Coconut Buttercream Frosting

Posted on August 12, 2015 by Karen Schumann | 0 comments

Orange, raspberry and can't get much better than that!

I usually only have one slice of cake for testing, but this one has called me for a 2nd, 3rd, and 4th time.

I would have to say that thus far, this is one of my favorites.  Moist, light, and delectable.  The orange in the cake is very subtle and the frosting is just a wonderful combination of flavors.  I have to confess something, I have veered off course just a wee bit.  I pulled this recipe from online ( instead of following the book The Cake Bible, which I had made a commitment to do.  I do have a very good excuse though, which I do feel the need to explain. I have lived my entire life outside of the box but when the bride and groom asked me to hop in the box, just for planning the wedding purposes, I had to agree because I love them both. Well, being in the box is a hard thing for me and I just needed to rebel, hence, veering off course with my cakes for just one week. I did stick to following the recipe but I used orange extract instead of vanilla extract. Maybe the guilt has gotten to me and that is way I have eaten so many pieces or it is just really, really good. Patience is the key for me!  I can also picture this cake with a blueberry buttercream frosting too!



For The Cake:

1   cup (2 sticks) unsalted butter, softened

1/2   cup vegetable shortening

3   cups granulated sugar

5   eggs, room temperature

3   cups all-purpose flour

2   teaspoons baking powder

1/4   teaspoon salt (I used pink himalayan)

1/2   cup whole milk, room temperature

1/2   cup buttermilk, room temperature

2   teaspoons pure orange extract or you can use Cointreau instead


For The Frosting:

4   cups confectioner's sugar

1   cup (2 sticks) butter, softened

3 - 4   Tablespoons of coconut milk

2 - 3   teaspoons of raspberry jam and more for between layers.

1/2   cup shredded coconut 



For The Cake:

1.  Grease and flour 2  9" cake pans.

2.  Cream together butter and shortening, adding sugar 1 cup at a time.

3.  Add eggs one at a time.

4.  Sift together flour, baking powder, and salt, setting aside.

5.  Whisk together milks and orange extract.

6.  Alternating between dry ingredients and wet, add to the creamed mixture, mixing well.

7.  Divide batter between the two cake pans and bake at 350 degrees for 25 - 30 minutes or until a cake tester comes out clean when inserted.

8.  Let cakes cool for about 10 minutes before turning out onto a cooling rack.  Cool completely before frosting.

9.  Onto the frosting.....


For The Frosting:

1.  Mix the butter and confectioner's sugar together.

2.  Gradually add the milk one Tablespoon at a time until desired consistency is reached.

3.  Add the jam one teaspoon at a time until desired taste is reached.

4.  Add the coconut a little at a time until desired texture and taste is reached.

5.  Frost to your heart's content.

Previous Next



Leave a reply

This blog is moderated, your comment will need to be approved before it is shown.

Scroll to top