Fluffy Orange and Coconut Ice Cream Cake: Irresistible Recipe from Bahia

Nothing like a cold cake to sweeten the day, right? And this iced orange cake with coconut fluffy is simply sensational! With a special touch from Bahia, this recipe is perfect to serve very cold.

Preparing this cake is super simple and the result is incredible: a moist cake, with a strong orange flavor and the delicious texture of coconut. Let's learn!

How to Make Fluffy Orange and Coconut Ice Cream Cake

Ingredients

• 4 egg whites
• 4 egg yolks
• 1 and 1/3 cup sugar
• 1 cup orange juice
• 2 cups of wheat flour
• 1 tablespoon baking powder
• 1 can of condensed milk
• 1/2 cup warm water
• 1 glass of coconut milk
• 25g of grated dried coconut

Preparation Method

1. Beat the egg whites: In a bowl, beat the egg whites until stiff and set aside.
2. Mix the Egg Yolks and Sugar: In another bowl, beat the egg yolks with the sugar until well combined.
3. Add Orange Juice: With the mixer on low speed, add the orange juice.
4. Add the Flour: Gradually add the wheat flour, mixing gently so as not to activate the gluten.
5. Add the egg whites: Add half of the beaten egg whites, mixing from the bottom up, then repeat with the rest.
6. Add the Yeast: Gently mix the yeast into the dough.
7. Pour into the mold: Place the dough in a greased and floured 20×30 cm pan.
8. Bake: Bake in a preheated oven at 200ºC for 40-45 minutes, or until a toothpick comes out clean.
9. Prepare the Syrup: Mix the condensed milk, warm water and coconut milk.
10. Cut and Water: While the cake is still warm, cut into slices and drizzle with the syrup.
11. Finalize: Sprinkle the grated dried coconut on top.

Preparation Time

1 hour

Servings

12 servings

Additional Suggestions

• Try substituting lemon juice for the orange juice for a different flavor.
• Add orange zest to the batter to intensify the flavor.

Tips

• When mixing the flour, use gentle movements to keep the dough airy.
• Use good quality coconut milk for a more authentic flavor.

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Read also: Shrimp Fried Rice: A Quick and Delicious Recipe

Frequently Asked Questions

Can I use whole wheat flour instead of wheat flour?

Yes, but the cake may be a little denser. Try using half whole wheat flour and half wheat flour for a lighter result.

How to store the cake?

Store in the refrigerator in a sealed container. The chilled cake can last up to 5 days.

Can I freeze the cake?

Yes, you can freeze the cake without the syrup for up to 3 months. Defrost in the refrigerator and add the syrup before serving.

Can I substitute condensed milk for evaporated milk?

No, condensed milk is essential for the sweetness and texture of the syrup.

What is the best way to serve the cake?

Serve cold, straight from the fridge. It's perfect for hot days!

What to do if the cake sinks in the middle?

This can happen if the oven is opened too early. Bake the cake completely and only open the oven after the first 40 minutes.

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