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Orange cake filled ice cream cones & Vanilla icing
Photo credit: Dana Dorobantu

Orange cake filled ice cream cones & Vanilla icing

Orange cake filled ice cream cones & Vanilla icing
Photo credit: Dana Dorobantu
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Here is a fun recipe that will bring back some childhood memories. It’s the perfect dessert for Halloween parties. Have fun with this recipe, make any kind of spooky topping, the possibilities are endless!

  • Serves8
  • Prep time30 min
  • Cook time25 min
  • Timeout30 min
  • FreezingFreezes well


  • 8 Flat-bottomed ice cream cones
  • Garnish, as preferred
For the cake
  • 1 1/4 cup of all-purpose flour
  • 1/3 cup of shredded coconut, unsweetened de noix
  • 1 teaspoon of baking powder
  • 1/4 teaspoon of salt
  • 1/3 cup of butter, room temperature
  • 1/2 cup of sugar
  • 1 orange zest
  • 2 Egg whites
  • 1 whole egg
  • 1/2 cup of milk
  • 1/4 cup of orange juice
For the icing
  • 1/2 cup of white chocolate
  • 1/2 box (125 g) of cream cheese, room temperature
  • 1 teaspoon vanilla extract


  1. Preheat the oven at 350 °F and place the rack at the center of the oven. Put 8 ice cream cones in a muffin pan, then set aside.

  2. In a bowl, combine the flour, coconut, the baking powder and salt then set aside.

  3. Whisk the butter, sugar and orange zest for 3 minutes with a hand mixer. Add the egg whites and the whole egg, one at a time, then keep whisking until the mixture starts to foam lightly.

  4. Gradually incorporate the dry ingredients while switching between the milk and orange juice.

  5. Pour the cake mix in each of your ice cream cones, then bake for 25 minutes or until a toothpick comes out of the center completely clean. Let cool completely.

  6. Melt the white chocolate during this time, using a double boiler.

  7. Blend the cream cheese, melted white chocolate and vanilla extract using the hand mixer or a blender until you get a smooth icing texture.

  8. Add icing to the cakes with a pastry pouch or a spatula then add any kind of topping you’d like!

Recipe published on August 19, 2018