1. Preheat Oven:
Fire up your oven to 350°F (175°C). Grease and flour three 8-inch round cake pans to get ready for baking magic.
2. Make the Cake:
In a large bowl, beat the butter and sugar together until they’re light and fluffy, like a cloud. Add the eggs one at a time, making sure to mix well after each addition. Stir in the orange zest and vanilla extract for that tropical touch.
3. Combine the Dry Ingredients:
In another bowl, whisk together the flour, baking powder, and salt. Gradually add the dry ingredients to the butter mixture, alternating with the coconut milk. Begin and end with the dry ingredients, mixing until just combined.
4. Bake:
Divide the batter evenly among your prepared pans. Bake for 25-30 minutes, or until a toothpick inserted into the center comes out clean. Let the cakes cool in their pans for about 10 minutes before turning them out onto a wire rack to cool completely.
5. Prepare the Filling:
In a saucepan, combine the orange juice, sugar, and cornstarch. Cook over medium heat, stirring constantly, until the mixture thickens up nicely. Remove from heat and gently fold in the orange segments. Let it cool down.
6. Make the Frosting:
In a large bowl, whip the heavy cream with the powdered sugar and vanilla extract until stiff peaks form. This is your luscious, airy frosting.
7. Assemble the Cake:
Place one cake layer on your serving plate. Spread a generous layer of the orange filling on top, followed by a layer of whipped cream. Repeat with the remaining layers. Frost the entire cake with the remaining whipped cream and sprinkle the top with coconut flakes for that extra tropical vibe.
8. Chill and Serve:
Refrigerate the cake for at least 2 hours before slicing into it. This will let all those vibrant flavors come together beautifully.
Prep Time ⏲️: 40 minutes
Baking Time ⏲️: 25-30 minutes
Total Time ⏲️: Approximately 3 hours
Servings 🍽️: 12 slices
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