Orange Crunch Bundt Cake

Ingredients

• 1 cup butter (2 sticks), softened
• 1 cup granulated sugar
• 4 large eggs
• 2 teaspoons baking powder
• 1 teaspoon baking soda
• 2 teaspoons vanilla extract
• 2 tablespoons freshly grated orange zest
• 3 cups all-purpose flour
• 1 cup sour cream
• 1/2 cup freshly squeezed orange juice
• 1/2 cup coarsely chopped walnuts
• 1/2 cup sweetened flaked coconut
• 1/4 cup granulated sugar for sprinkling

Directions

1. Preheat oven to 350°F. Grease and flour a 10-inch bundt pan. Set aside.
2. In a large bowl, cream together the butter and sugar until light and fluffy.
3. Add the eggs, one at a time, beating well after each addition.
4. Add the baking powder, baking soda, vanilla extract, and orange zest and mix until combined.
5. Add the flour, alternating with the sour cream, and mix until just combined.
6. Fold in the orange juice, walnuts, and coconut.
7. Spoon the batter into the prepared pan and sprinkle with the remaining sugar.
8. Bake for 45-50 minutes, or until a toothpick inserted into the center of the cake comes out clean.
9. Remove from the oven and let cool for 10 minutes before turning out onto a wire rack to cool completely.

Interesting Facts

• This cake can be stored at room temperature, covered for up to one week.
• This cake is perfect for any occasion, from birthdays to holidays.
• This cake contains no artificial flavors or colors, making it a healthier option than store-bought cakes.