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coconut cake with slice

Orange Sponge Cake with Coconut Whipped Cream

Light and flavorful sponge cake with subtle orange flavor topped with real whipped cream and shredded coconut
Prep Time 20 mins
Cook Time 1 hr 30 mins
Total Time 2 hrs
Course Dessert
Cuisine American
Servings 12


  • KitchenAid Mixer
  • GIR Spatulas
  • Offset spatula
  • Serrated knife
  • Double boiler


Sponge Cake

  • 8 eggs, large separated
  • 1/4 tsp salt, Kosher
  • 1 tsp cream of tartar
  • 1 1/2 cups sugar
  • 1/4 cup orange juice, fresh
  • 1 orange, zested
  • 1 cup cake flour
  • 2 tbsp cake flour


  • 3/4 cup sugar
  • 1 orange, juice and zest
  • 3 tbsp flour
  • 1 egg, slightly beaten
  • 1/2 pint whipped cream


  • 1/2 pint whipped cream
  • 1 tsp vanilla
  • 1 cup coconut, shredded, sweetened
  • 1-3 tbsp sugar, optional


Orange Cake

  • Preheat oven to 325 degrees.
  • Beat egg whites and salt until foamy. Add the cream of tartar and beat until stiff. Add 2/3 cup sugar gradually, beating well.
  • Beat egg yolks until lemon colored. Add the remaining 2/3 cup sugar then the orange juice and zest.
  • Fold the yolk mixture into the whites.
  • Sift flour over the batter and fold in gently.
  • Spray a tube pan with non stick spray.
  • Pour cake batter into tube pan.

Bake for 60-65 minutes. Remove from oven and invert until cool.

  • Cut into three layers.


  • Mix all ingredients together except for whipped cream. Put in double boiler and cook until thick, stirring occasionally. Approximately 15-20 minutes.
  • Remove from stove and let filling cool.
  • Beat whipped cream until stiff peaks form.
  • Fold whipped cream into custard filling.


  • Add the whipped cream topping just before serving. Cake can be made in advance and refrigerated.
  • Beat cream until light and fluffy.
  • Add vanilla and sugar (optional)
  • Sprinkle with coconut across top and sides, if desired.
Keyword Cake, Coconut, dessert, Sponge Cake, Whipped Cream