Iron Chef Shellie
 

Orange & Coconut Cake

More Easter baking! This cake is so incredibly easy to make, you could make it anytime of year, just leave off the Easter eggs. It is such a moist cake. I like the idea of using orange juice instead of milk, maybe that has something to do with why it was so moist. Orange &...

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Orange & Coconut Cake
April 16, 2009
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Orange & Coconut Cake

More Easter baking! This cake is so incredibly easy to make, you could make it anytime of year, just leave off the Easter eggs.

It is such a moist cake. I like the idea of using orange juice instead of milk, maybe that has something to do with why it was so moist.

Orange & Coconut Cake
Kate Murdoch

1 cup caster sugar
125g unsalted butter, softened
3 teaspoons finely grated orange rind
4 eggs
1 cup (160g) self-raising flour, sifted
1 3/4 cups (150g) desiccated coconut
2 tablespoons freshly squeezed orange juice
Easter eggs and icing sugar, to serve

1. Preheat oven to 160°C. Place sugar, butter and orange rind in a large bowl, and beat with electric beaters for 4 minutes until light and creamy. Add eggs, one at a time, beating well between additions.

2. Fold flour and coconut through mixture, along with orange juice. Spoon mixture into a 22cm-round cake pan greased and lined with baking paper. Cook for 50 minutes or until cooked through when tested with a skewer.

3. Allow to cool, then decorate with Easter eggs and a dusting of icing sugar.

Voila! Bon Appétit!

Comments

One comment on “Orange & Coconut Cake
  1. Lorraine @NotQuiteNigella

    That looks great Shellie! I think you’re right about adding the orange juice. I think the acids in juices really does something chemically to produce a moist cake. I have no idea how it does it but I do notice a difference!

    April 18, 2009 at 11:30 am
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