Orange Raisin Coffee Cake

Fresh orange juice and raisins pair with a broiled coconut topping in this easy Orange Raisin Coffee Cake. Serve at breakfast with coffee or for dessert with a dollop of whipped cream!

coffee cake with coconut topping on a plate with a fork

Orange Raisin Coffee Cake Recipe

I’ve got to be honest and say that I’m not normally one who loves raisins in cake. I took a poll on Instagram a few weeks ago and you all felt the same way. Raisins added to cake? No thank you. But my husband LOVES raisins in everything and anything. So when I found this old recipe for orange coffee cake with raisins in a cookbook of mine, I decided to give it a try. For him, ya know?

Well…I should’ve stayed away. Because I found I actually DO like raisins in coffee cake. Especially this one. Just what I need is more sweet cakes to have the willpower to say no to!

Buttermilk Coffee Cake

  • This cake stays extra moist with butter, orange juice and buttermilk. Buttermilk always helps baked goods to bake up tender and moist.
  • The orange juice is for flavor. It’s not an overwhelming orange flavor, but gives the cake just a hint of citrus. Add a little cinnamon during the holidays and you’ll have an orange cinnamon cake that tastes like Christmas.
  • You can use freshly squeezed orange juice or pre-made orange juice.
  • If you want an extra orange flavor burst, add the zest of one orange to the batter.

Looking for a Substitute for Buttermilk?

If you don’t have buttermilk, simply add ½ tablespoon of white vinegar to the ½ cup measuring cup, then fill the rest of the measuring cup with milk. After a few minutes, the milk will start to curdle slightly. This will work a substitute for buttermilk.

Broiled Coconut Topping

This cake is similar to a Lazy Daisy Cake with a broiled coconut topping. There is no need for frosting because this sugar, coconut and butter mixture bubbles and bakes under the broiler for a few minutes to produce a beautiful, lightly crunchy topping. It’s amazing and will melt in your mouth!

coconut broiled top cake in a baking pan

Other Coffee Cake Recipes

Tools to Make This Cake

  • Hand mixer: I don’t pull out my stand mixer for this recipe. It makes a small amount so a hand mixer works perfectly.
orange breakfast cake
orange breakfast cake

Orange Raisin Coffee Cake

4.50 from 2 votes
Fresh orange juice and raisins pair with a broiled coconut topping in this easy Orange Raisin Coffee Cake. Serve at breakfast with coffee or for dessert with a dollop of whipped cream!
Servings 15
Prep Time 15 minutes
Cook Time 30 minutes
Total Time 45 minutes


For the Cake

  • 1 cup granulated sugar
  • 1/2 cup butter (softened)
  • 2 large eggs
  • 2 cups all-purpose flour
  • 1 teaspoon baking powder
  • 1 teaspoon baking soda
  • 1/2 teaspoon salt
  • 1/2 cup buttermilk
  • 1/2 cup orange juice
  • 2/3 cup raisins

For the Topping

  • 1/4 cup butter (softened)
  • 3/4 cup brown sugar (packed)
  • 1 cup shredded coconut
  • 1/4 cup orange juice


To Make The Cake

  • Preheat oven to 350 degrees. 
  • Spray a 9x13 baking pan with cooking spray.
  • In a large bowl, cream together the sugar and butter using a hand mixer.
  • Add in the eggs, beating well.
  • Add the flour, baking powder, baking soda and salt. Mix until barely combined. 
  • Add the buttermilk and orange juice until combined.
  • Fold in the raisins.
  • Spread the batter in the prepared baking pan. 
  • Bake for 28-30 minutes or until the cake bounces back when you touch the center.

To Make The Topping

  • In a small bowl, mix together the softened butter, sugar, coconut and orange juice.
  • Spread the coconut mixture on the hot cake immediately after it comes out of the oven.
  • Set the oven to a low broil and place the cake on the highest oven rack. Broil for 3-5 minutes, watching the cake very closely so that it does not burn. It will cook quickly so don't leave it for long and keep checking it.
  • When the topping is bubbly, remove the cake from the oven.
  • Allow the cake to cool. Serve plain or with whipped cream.
  • Store any leftovers in an airtight container.



The calories shown are based on the cake being cut into 15 pieces, with 1 serving being 1 slice of cake. Since different brands of ingredients have different nutritional information, the calories shown are just an estimate.


Calories: 304kcal | Carbohydrates: 46g | Protein: 3g | Fat: 12g | Saturated Fat: 8g | Cholesterol: 50mg | Sodium: 270mg | Potassium: 177mg | Fiber: 1g | Sugar: 28g | Vitamin A: 360IU | Vitamin C: 6.5mg | Calcium: 42mg | Iron: 1.3mg
Course Dessert
Cuisine American
Calories 304

About Julie Clark

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