Cin's Orange-Coconut Bundt Cake

Straws Kitchen(*o *)


Just another fun time in my kitchen a few years ago.
This became a big hit and requested a lot.

I used to be the head cook (the only cook with 1 part time helper) at a senior citizen center where I also cooked for meals on wheels to be delivered to home bound seniors. I cooked for several hundred everyday.

I did have several volunteers who showed up to help box up the hot meals to be delivered, (by more volunteers).

The seniors who came to the center everyday would get so excited when I'd just play around in the kitchen and create a new recipe to be tested on them.

For the diabetic's I would revamp my recipes to make sugar-free, low-fat for them to have something special too, (because they got tired of only being able to eat {government demanded} fruits, jello and vanilla wafers).

The oldest ones got a kick out of being called ''Cin's Taste Testers'', it was an important job to them.


★★★★★ 1 vote

45 Min


  • ·
    for the cake:
  • 1 box
    pillsbury classic yellow cake mix (moist supreme double pudding in the mix)
  • 1 1/4 c
    cup tropicana pure premium orange juice (i use not-from-concentrate)
  • ·
    zest of 1-large navel orange
  • 3
    eggs (room-temp)
  • 1 c
    angel flak coconut (i buy the kind that comes in a can, seems more moist)
  • 1
    small can mandarin oranges, chopped-drained
  • ·
    for the drizzle:
  • ·
    1 to 1 1/2-cups powdered sugar
  • ·
    corn syrup
  • ·
    orange juice
  • ·
    1/4 to 1/2 cup toasted coconut
  • ·
    a bit of orange zest (optional)

How to Make Cin's Orange-Coconut Bundt Cake


  1. Preheat Oven 350 dF
    Prepare Bundt Pan by spraying with butter flavored Pam and generously sprinkle with Vanilla-Sugar*
  2. Pour cake mix into a large mixing bowl then add all remaining ingredients (except mandarin oranges) and mix.
    Scraping down sides, mix for 2 minutes.
    Fold in mandarin oranges at the end of mixing.
    Pour batter into prepared bundt pan and place in center of oven for 45 minutes or until a cake-tester comes out clean.
    Remove from oven to wire cooling rack for 10 minutes. Remove cake from pan and place on platter (it is pretty either side up).
  3. Starting with Powdered Sugar, orange zest (optional) and toasted coconut in a small mixing bowl, add even amounts of the corn syrup and orange juice until you achieve the consistency you desire for drizzling (depends if you like a tick or thin drizzle).
    Make as much as you desire to drizzle over cake, depends if you prefer a lot or just a little.
    Then sprinkle Vanilla-Sugar and Sugar Crystals on the top.
  4. Optional: Sometimes I take a dark chocolate bar and zest it over the top or make chocolate curls for the top (but I did not on the one pictured in "My Dishes").
  5. *Vanilla-Sugar, you can buy this or make your own, I've done both. It's not hard to make and is fun to use.

Printable Recipe Card

About Cin's Orange-Coconut Bundt Cake

Course/Dish: Cakes
Main Ingredient: Fruit
Regional Style: American

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