Vanilla Orange Bundt Cake with a Hint of Coconut
Recipe type: Dessert
Cuisine: cakes
Inspired by Warren Brown. As with many of my cakes, this will make a bundt plus some mini cakes--perfect for tasting and giving away!
  • 3 cups (378 g) AP flour
  • 1½ t cornstarch
  • ½ t salt
  • ¼ t cayenne pepper (don't leave out-the heat is subtle but it balances the sweet)
  • ¼ t baking soda
  • ¾ cup (1½ sticks) unsalted butter, room temperature
  • ¼ cup extra virgin coconut oil
  • seeds from one fat, soft vanilla bean
  • zest of 2 oranges
  • 3 cups sugar
  • 5 eggs
  • 2 egg yolks
  • 2 t decent quality tequila
  • 2 t coconut rum
  • 1 t limoncello
  • 1 triple sec
  • 1 t Tuaca
  • 2 t vanilla
  • ½ cup orange purée (peel and segment the oranges and then puree the segments--3 oranges will leave you with some extra puree)
  • 1 cup full fat sour cream
  1. Preheat your oven to 350 degrees F.
  2. Zest the oranges. Set aside. Then prepare the orange puree. Set aside.
  3. Grease and flour a 10-12 cup bundt pan. Also grease and flour either some mini loaf pans or mini bundt pans. Set aside.
  4. Whisk together the flour, salt, cayenne pepper and baking soda. Set aside.
  5. Measure out the liquors and vanilla extract. Set aside.
  6. In a mixer fitted with a paddle attachment, beat the butter and extra virgin coconut oil until creamy and completely incorporated. Add the orange zest and vanilla seeds. Beat for 30 seconds. Slowly add the sugar, beating until light and fluffy.
  7. Scrape the sides and bottom of the bowl.
  8. Add the eggs to the mixer 1 at a time, scraping down the sides as necessary. Add the egg yolks and incorporate them as well.
  9. Whisk together the orange puree and sour cream. Mix in the liquors and extract.
  10. At lowest speed, in 4 and 5 additions, respectively, alternately add the flour mix and sour cream mix. Fold by hand at the very end to ensure it is all incorporated.
  11. Pour the batter into the prepared bundt pan until ¾ full. Divide the remaining batter evenly into the mini bundts or loaf pans (put an inch or so of water into any mini bundt wells that do not have batter). Bake the smaller cakes for 15-20 minutes at 350 F. For the larger bundt cake, bake for 45 minutes at 350 F and then reduce the heat to 325 F and bake an additional 20-30 minutes. For either size cake, test for doneness by watching for the sides of the cake pulling away from the pan, and for a cake tester inserted into the center of the cake to come out clean or with only a few crumbs attached.
  12. Let the cake cool in the pan for 15 to 20 minutes (5-8 minutes for the mini cakes--and be sure to soak up or otherwise remove any water in mini bundt wells). Invert the cake onto a cooling rack. Allow the cake to cool completely.
  13. Sprinkle with powdered sugar before serving.
  14. This cake will continue to taste fantastic as the days pass, but it is truly best during the first day or 2, as that is when the elusive, gorgeous aroma of coconut is the strongest.
Recipe by The Spiced Life at