Cran-Orange Coconut Cake

Name: Cran-Orange Coconut Cake
Ingredients: 1/2 cup dried cranberries; 1/4 cup orange juice; 1/2 cup chopped pecans; 2 tablespoons grated orange zest; 2 tablespoons brown sugar; 3/4 cup butter, softened; 1 cup sugar; 4 large eggs, room temperature; 1 teaspoon vanilla extract; 2-2/3 cups all-purpose flour; 1 teaspoon baking powder; 1 teaspoon baking soda; 1/4 teaspoon salt; 1 cup plus 2 tablespoons sour cream; 1-1/2 cups sweetened shredded coconut; Confectioners' sugar

16 ingredients

4 steps

Ingredients

1/2 cup dried cranberries
1/4 cup orange juice
1/2 cup chopped pecans
2 tablespoons grated orange zest
2 tablespoons brown sugar
3/4 cup butter, softened
1 cup sugar
4 large eggs, room temperature
1 teaspoon vanilla extract
2-2/3 cups all-purpose flour
1 teaspoon baking powder
1 teaspoon baking soda
1/4 teaspoon salt
1 cup plus 2 tablespoons sour cream
1-1/2 cups sweetened shredded coconut
Confectioners' sugar

Directions

1

In a small saucepan, combine cranberries and orange juice. Cook over medium-high heat for 2-3 minutes or until juice is absorbed. Remove from the heat. When cool enough to handle, finely chop cranberries. Place in a small bowl; add pecans, orange zest and brown sugar. Set aside.
2

In a large bowl, cream butter and sugar until light and fluffy. Beat in eggs, one at a time, beating well after each addition. Beat in vanilla. Combine the dry ingredients; add to creamed mixture alternately with sour cream, beating well after each addition. Fold in coconut.
3

Spoon a third of the batter into a greased and floured 10-in. fluted tube pan. Spoon half of the cranberry mixture over batter. Repeat layers. Carefully spread remaining batter over cranberry mixture.
4

Bake at 325° for 50-60 minutes or until toothpick inserted in the center comes out clean. Cool for 10 minutes before removing from pan to a wire rack to cool completely. Dust with confectioners' sugar.