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Orange Cake with Coconut Cream Cheese Frosting

Orange cake with coconut cream cheese frosting is the perfect spring cake! Fluffy orange sheet cake covered in creamy coconut cream cheese frosting. So delicious, citrusy and great for a crowd.
5 from 29 votes
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orange cake

  • 3 cup all purpose flour
  • 1 ½ teaspoons baking powder
  • ¾ teaspoon baking soda
  • 1 teaspoon kosher salt
  • 1 ⅓ cups whole milk
  • ¼ cup freshly squeezed orange juice
  • ¼ cup freshly squeezed lemon juice
  • 1 cup unsalted butter, softened
  • 2 cups sugar
  • 1/4 cup freshly grated orange zest
  • 1 tablespoon vanilla extract
  • 4 large eggs

coconut cream cheese frosting

  • 8 ounces cream cheese, softened
  • 1/2 cup unsalted butter
  • 2 cups powdered sugar
  • 2 teaspoons vanilla extract
  • ¼ teaspoon coconut extract, optional
  • 1 cup shredded, sweetened coconut


  • Preheat the oven to 350 degrees F. Spray a 9x13 baking pan with nonstick baking spray. I like to use the kind specifically for baking that has flour in it.
  • In a small bowl, whisk together the flour, baking powder, salt and soda. In a measuring cup, whisk together the milk, lemon juice and orange juice.
  • In the bowl of your electric mixer, beat together the butter and the sugar on medium speed until fluffy, for 5 full minutes. Scrape down the sides as needed. Beat in the orange zest until combined. Beat in the eggs 1 at a time until combined. Beat in the vanilla extract.
  • With the mixer on low speed, mix in half of the flour mixture. Mix in the milk mixture. Mix in the remaining flour mixture until just combined.
  • Pour the batter in the greased baking pan. Spread the top to even it out. Bake for 35 to 40 minutes or until a tester inserted in the center comes back clean.
  • Let the cake cool completely before frosting. I usually remove mine after about 30 minutes in the pan - I just invert it and frost the flat side. You can leave it in the pan and frost too!

coconut cream cheese frosting

  • Beat the cream cheese and butter together until creamy. Beat in the sugar until combined. Beat in the vanilla extract and coconut extract. Frost the cooled cake! Sprinkle on the coconut and press so it gently adheres to the frosting. I like to keep the cake in the fridge because of the cream cheese frosting, plus we love cold cake!


slightly adapted from NYT and mother lovett's orange cake

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