Whole orange and fresh coconut cake recipe | Champagne Twist

whole orange and fresh coco nut cake | Champagne Twist - champagnetwist.wordpress.com

I fancied baking today, and spied a couple oranges in the fridge and a very tired looking coconut in the pantry which needed to be used quickly. However, I would recommend you use desiccated coconut instead, if you have a very sweet tooth, or wish to avoid hand grating a coconut.

Whole orange and fresh coconut cake

Ingredients:

  • 2 oranges, 1 to be used whole, 1 for decoration
  • 200g butter, softened
  • 3 extra large eggs, lightly beaten
  • 1 cup vanilla caster sugar
  • 1/2 cup freshly grated or desiccated coconut, plus extra for decoration
  • 1 1/4 cups self raising flour
  • 1/4 cup icing sugar, for decoration (optional)

 

Method:

  1. Preheat oven to Gas Mark 4 (180°C/160°C fan assisted).
  2. Grease and line with baking parchment a 22cm diameter round baking tin.
  3. Wash the oranges and pat them dry with kitchen paper. Set aside one of the oranges. Roughly chop the other orange, and then using a food processor, puree the orange until smooth. Set aside.
  4. In a food mixer, cream the butter and sugar until light and fluffy.  Slowly add the beaten eggs, followed by the orange puree.
  5. By hand fold in the coconut and flour to form a fairly loose batter.
  6. Pour the batter into the cake tin, and level off the top to help even baking.
  7. Place the tin on the middle shelf of the oven, and bake for 50 minutes. Check the cake is cooked with a skewer pushed into the centre. If it comes out clean then the cake is finished. If not, bake for a further 10 minutes and test again. You may need to cover the top of the cake with some foil to prevent burning.
  8. Remove the cake from the oven and leave in the tin for 5 minutes, before transferring  to a wire rack to cool.
  9. Zest long, thin strips from the 2nd orange. Juice the orange, ensuring any seeds are removed.
  10. Sift the icing sugar into a small, clean dry bowl. Stir in just enough orange juice to make a smooth icing and then drizzle over the cake.  Sprinkle the extra coconut and the orange zest on top. Allow to set and serve with a hot beverage, preferably a nice cup of tea!

 

Advertisements

One thought on “Whole orange and fresh coconut cake recipe | Champagne Twist

Leave a Reply

Fill in your details below or click an icon to log in:

WordPress.com Logo

You are commenting using your WordPress.com account. Log Out / Change )

Twitter picture

You are commenting using your Twitter account. Log Out / Change )

Facebook photo

You are commenting using your Facebook account. Log Out / Change )

Google+ photo

You are commenting using your Google+ account. Log Out / Change )

Connecting to %s