Velvety Coconut & Spice Cake, Part 1

This isn’t your run-of-the-mill spice cake.

Cinnamon, cloves, nutmeg, allspice, and cardamom build a warm, fragrant base while molasses and brown sugar add that deep caramel backbone.

Shredded coconut and orange marmalade fold into the batter, giving every bite a tropical sweetness that plays off all those cozy spices.

Then comes the frosting: a tangy cream cheese situation spiked with orange extract that cuts right through the richness.

And for the grand finale, a candied orange rose sits on top looking like it belongs in a bakery window.

Chef Tips

• Bring your eggs, butter, and cream cheese to room temperature before starting for the smoothest batter and frosting.
• Sift the flour with the spices to avoid any clumps of cinnamon or cardamom hiding in your cake.
• Don’t overmix once the flour goes in. Stir just until combined to keep the crumb tender.
• Toast the shredded coconut lightly in a dry skillet for extra nutty flavor before folding it into the batter.