Floyd's Orange-cherry- Coconut Cake
Why I Love This Recipe
Before you make this cake, you may wish to buy 8 or 10 large navel oranges. Take your grater, use the smallest grating grid and grate the outer peel from 4 of them. Set the grated peel out on foil or on plates, about a quarter of an inch deep to let it dry. This is your orange zest. You can completely dry it and keep in an airtight container for a long time. This can be used as a great seasoning in your recipes. For this recipe, go ahead and use the fresh orange zest.
Ingredients You'll Need
1-18.25 Oz. White Cake Mix (Cheapest Brand)
1 1/2 Cups Regular Flour
1 Tbsp. Baking Powder
4 Large Navel Oranges peeled and diced in big chunks (2/3 for cake batter and 1/3 for icing)
1-16 Oz. jar of Maraschino Cherries (Cut into four pieces each) (2/3 for cake batter and 1/3 for icing)
1-11 Oz. can of mandarin Oranges (Save juice for the next item)
1/2 of 12 Oz. can of Orange Juice Concentrate +1 2/3 cups of juice from cherries and mandarin oranges (if short, add water)
1/2 Cup canola Oil or Light Olive Oil
4 Tbsp. Fresh Orange Zest or 5 Tbsp. Dried Orange Zest
3 Whole Eggs
2/3 Cup of Grated Coconut, toasted lightly to enhance its flavor (1/2 for the batter and 1/2 to be sprinkled over the iced cakes while they are still very moist)
Now put all of the above ingredients (only 2/3 of the diced oranges and cherries; the other 1/3 goes on top of the cake, also only 1/2 of the toasted coconut, and the rest is to be sprinkled over the 2 cakes on top of the wet icing) into a very large bowl and mix well.
Try to leave the diced oranges in big chunks.
Use a large spoon (not a beater) to mix the batter.
When the batter is ready, pour into the prepared pans and bake 45-60 minutes in the oven.
Use a toothpick to decide when cakes are done.
When cakes are done, use a sharp serrated knife to make criss-crossed cuts over them and about half the deep of each.
Take some of the orange juice concentrate and pour it lightly over the cakes.
After it has soaked in, take the diced oranges and cherries and place them evenly over the cakes.
Take a fork and press them into the cake so that they do not stick up.
Now, ice the cakes, sprinkle the toasted coconut evenly over the icing, and use a fork to slightly tap all of the coconut to make it stick to the icing.
Cool and enjoy.