This iconic whiskey is a "Jack of all trades" when it comes to cooking. Toss it in some pasta, as a savory dipping sauce, and even bake it into something sweet.
Coconut Orange Marble Cake
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- #66520
serves/makes:
ready in:
2-5 hrs
2-5 hrs
1 review
ingredients
1 package (18.25 ounce size) white cake mix
1 cup water
1/3 cup oil
4 egg whites
1/4 cup frozen orange juice concentrate, thawed
Topping
1 cup flaked coconut
1 teaspoon sugar
2 tablespoons water
1 tablespoon frozen orange juice concentrate, thawed
Frosting
1 can vanilla frosting
1 package (3 ounce size) cream cheese, softened
2 tablespoons frozen orange juice concentrate
2 teaspoons grated orange peel
directions
Heat oven to 350 degrees F. Grease and flour two 8 or 9" round cake pans.
In large bowl, blend cake mix, water, oil, and egg whites until moistened. Beat 2 minutes at high speed. Reserve 1-1/2 cups of batter. Pour remaining batter into prepared pans.
Combine 1/4 cup orange juice concentrate with reserved batter. Spoon orange batter over white batter; swirl lightly to marble.
Bake 25-35 minutes or until cake springs back when touched lightly in center. Cool 15 minutes. Remove from pans. Cool completely.
In small bowl combine all topping ingredients. Spread on ungreased cookie sheet. Bake at 350 degrees F, 10-12 minutes or until light golden brown, stir occasionally; cool.
In medium bowl combine all frosting ingredients. Fill and frost cake, using 1/2 cup between the layers. Sprinkle 1/2 cup topping on sides of cake. Sprinkle remaining in circle on top of cake.
Refrigerate at least 1 hour.
added by
fjmom
nutrition data
Nutritional data has not been calculated yet.
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reviews & comments
July 3, 2014
I am so happy to have found this recipe! This used to be my most requested cake! It's amazing! Don't use the frosting recipe, it comes out like soup. Just make your own, a good 7 min icing is the best on this cake. Also put a little food coloring in the orange batter, otherwise it doesn't show up too well. The toasted coconut is what really makes this cake! Yum!