Ali Larter’s Go-To Summer Entertaining Recipes
By Allison Hanrahan

The actor, blogger and author makes a mean cake (and spicy margarita).

We could all learn a thing or two from Ali Larter—from acting to blogging to writing her own cookbook, this mother of two really does it all. Now, she’s teaming up with Cointreau to share some exclusive never-before-seen recipes to help you host the perfect summer fête. “I believe effortless entertaining is the new elegant. Fresh cocktails and fabulous food help set the tone for a soirée whether you’re entertaining two or 20,” Larter says. Read on to see what she loves to serve at her parties—we guarantee you’ll want to do the same.

Iced Orange Cointreau Cake

What You’ll Need


2 cups spelt flour
1 1/4 cups sugar
1/4 cup dark brown sugar
2 tsp Kosher salt
1/2 tsp baking soda
1/2 tsp baking powder
1 1/3 cups olive oil
1 cup whole milk
3 eggs
2 tbsp. orange zest
1/2 cup fresh orange juice
1/2 cup Cointreau


1 1/3 cups powdered sugar
3 tbsp. Cointreau
1 tbsp. fresh orange juice

Step 1: Heat oven to 350º F. Butter or oil a 9-inch square or round cake pan and line the bottom with parchment paper.

Step 2: Combine dry ingredients in one large bowl and wet ingredients in another smaller bowl. Pour wet ingredients into the bowl with the dry ingredients and whisk until combined. Do not over mix.

Step 3: Pour batter into pan and bake for 1 hour. Cool on rack for 30 minutes. Use a knife to loosen the sides, remove from pan and let cool completely on rack.

Step 4: Once cake is completely cool, place cake on serving plate. Combine powdered sugar, Cointreau and orange juice, pour over cake making sure to completely coat the top and drip down the sides.

Pineapple Chili Margarita

What You’ll Need

1 oz. Cointreau
2 oz. Blanco Tequila
½ oz. fresh lime juice
½ oz. pineapple juice

Step 1: Combine all ingredients in a shaker tin and add ice.

Step 2: Wet rim with lime and press into chili salt. Then, pour ice in the glass.

Step 3: Shake and strain into a rocks glass over fresh ice.

Step 4: Garnish with a pineapple wedge.