Italian Orange Coconut Cake That Melts in Your Mouth 🍊🥥

This Italian-style orange coconut cake is incredibly soft, moist, and fluffy, with a delicate citrus aroma that fills your kitchen while baking. Made with simple pantry ingredients and prepared in just a few minutes, this cake is perfect for busy days when you want an impressive homemade dessert without complicated steps.

Finished with a light honey glaze and a sprinkle of coconut, every bite melts in your mouth with a beautiful balance of sweetness and fresh orange flavor. It’s the kind of rustic Italian cake that feels both comforting and elegant.

Why You’ll Love This Cake

• ✔️ Super soft and fluffy texture

• ✔️ Bright natural orange flavor

• ✔️ Simple one-bowl preparation

• ✔️ No fancy equipment needed

• ✔️ Perfect for breakfast, tea time, or dessert

🍰 Italian Orange Coconut Cake Recipe

Ingredients

For the Cake:

• 2 cups (250g) all-purpose flour

• 1 tablespoon baking powder

• ½ teaspoon salt

• 3 large eggs (room temperature)

• ¾ cup (150g) sugar

• ½ cup (120ml) vegetable oil or melted butter

• ½ cup (120ml) fresh orange juice

• Zest of 1 large orange

• ½ cup (120ml) milk

• ¾ cup (60g) shredded unsweetened coconut

• 1 teaspoon vanilla extract

For the Honey Topping:

• 2 tablespoons warm honey

• 2 tablespoons orange juice

• Extra shredded coconut for garnish

Instructions

Step 1: Preheat

Preheat oven to 350°F (175°C).
Grease and line an 8-inch (20cm) round cake pan with parchment paper.

Step 2: Mix the Batter

1. In a large bowl, whisk eggs and sugar until light and slightly fluffy (about 2 minutes).

2. Add oil (or melted butter), orange juice, milk, vanilla, and orange zest. Mix well.

3. In a separate bowl, combine flour, baking powder, and salt.

4. Gradually add dry ingredients into the wet mixture.

5. Fold in shredded coconut gently.

Do not overmix — this keeps the cake light and airy.

Step 3: Bake

Pour batter into prepared pan and smooth the top.
Bake for 35–40 minutes, or until a toothpick inserted in the center comes out clean.

Step 4: Add the Honey Finish

While the cake is still warm:

• Mix honey with orange juice.

• Brush or drizzle over the cake.

• Sprinkle with extra coconut.

Let cool slightly before slicing.

Tips for the Softest Texture

• Use room temperature eggs.

• Don’t overmix after adding flour.

• Fresh orange juice makes a big difference in flavor.

• For extra moisture, replace milk with buttermilk.

Storage

• Room temperature: 2–3 days (airtight container)

• Refrigerator: up to 5 days

• Freezer: up to 2 months

Frequently Asked Questions

Can I make this cake gluten-free?
Yes, substitute with a 1:1 gluten-free flour blend.

Can I use coconut flour instead?
Not directly. Coconut flour absorbs more liquid and would require recipe adjustments.

Can I make it dairy-free?
Yes. Use plant-based milk and vegetable oil instead of butter.

Can I turn this into cupcakes?
Absolutely! Bake at 350°F for 18–22 minutes.

Why is my cake dense?
Overmixing or expired baking powder can cause heaviness.