A fragrant and moist Orange Coconut Cake
1 whole orange, plus 1 extra
200 g butter, chopped, at room
3 eggs, lightly whisked
1 cup castor sugar
1 1/4 cups self-raising flour
1/2 cups desiccated coconut
1 cup icing sugar
Preheat oven to 180°C/160°C fan forced.
Grease a 20cm (base diameter) round cake pan.
Line base and sides with baking paper.
Wash and dry orange.
Coarsely chop unpeeled orange.
Process orange in a food processor until coarsely pureed.
Add butter, egg, sugar, flour and coconut.
Process until combined (do not over process).
Spread mixture into prepared pan.
Bake for 50 minutes or until a skewer inserted at centre comes out clean.
Stand cake in pan for 5 minutes.
Transfer to a wire rack to cool completely.
Using a zester, zest the skin of the extra orange into long thin strips.
Juice the orange; strain.
Sift icing sugar into a bowl.
Stir in enough juice to make a smooth icing. Drizzle icing over cake.
Sprinkle with zest. Allow to set.
Recipe credit: Womans Weekly
Prepared, tried and tested by: Lurlin Murray
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Lurlin's Whole Orange and Coconut Cake
August 14, 2017 | | 2 comments|