Preheat your oven to 350°F (180°C). Grease and flour a ring or bundt cake pan to prevent sticking.
2️⃣ Mix the Dry Ingredients 🍞
In a large bowl, whisk together the flour, baking powder, and salt. Set aside.
3️⃣ Beat the Wet Ingredients 🧈🍊
In another bowl, beat the eggs and sugar together until pale and slightly thickened.
Add the oil, milk, orange juice, orange zest, and vanilla. Mix well until combined.
4️⃣ Combine the Wet and Dry Ingredients 🍰
Gradually add the dry ingredients to the wet ingredients in two additions. Mix until smooth and fully combined, but be careful not to overmix.
5️⃣ Bake the Cake 🎂
Pour the batter into the prepared pan, smoothing the top with a spatula.
Bake for 35–45 minutes, or until a toothpick inserted into the center comes out clean.
Let the cake cool in the pan for 10–15 minutes, then turn it out onto a wire rack to cool completely.
6️⃣ Make the White Glaze 🍬
In a bowl, mix powdered sugar with milk and vanilla until smooth. Adjust the consistency by adding more milk if needed. The glaze should be pourable but thick.
7️⃣ Make the Chocolate Drizzle 🍫
In a microwave-safe bowl, melt the dark chocolate with vegetable oil in short bursts, stirring until smooth.
Allow the chocolate to cool slightly before drizzling over the cake.
8️⃣ Assemble & Decorate the Cake 🎉
Place the cooled cake on a serving platter.
Pour the white glaze over the top of the cake, letting it drip down the sides.
While the glaze is still soft, press the toasted coconut all around the sides of the cake.
Using a spoon or piping bag, drizzle the melted chocolate over the glaze in thin lines.
Use a toothpick to lightly drag through the chocolate lines to create a marbled effect.
9️⃣ Serve & Enjoy 🍽️
Allow the glaze to set before slicing. Serve with fresh fruit or a cup of coffee for a perfect pairing!
