Orange and Coconut Cake

A simple and easy dish with great results to serve as a treat or with for afternoon tea, my daughter loves making and eating this cake. You can also prepare this cake as individual muffins just reduce the cooking time to 15-20 minutes.

Wine Recommendation: Our suggestion: Blanquette de Limoux fresh sparkling wine. See The Mixed Case for details.

Preparation: 10-15 minutes

Cooking: 30-40 minutes

Ingredients

Cake

  • 225g self raising flour
  • 125g unsalted butter, soft at room temperature
  • 200g caster sugar
  • 100g shredded coconut
  • 2 medium eggs
  • juice of 1 orange
  • zest of half of an orange

Frosting

  • 300g cream cheese
  • 100g icing sugar
  • juice of 1/2 an orange
  • 50g shredded coconut

Method

  1. Cake: Break the butter up and place in a mixing bowl with the caster sugar and beat it until it is creamy. Beat the eggs one at a time into the butter until they are well combined. Fold the flour and then beat in the orange juice, zest and coconut into batter until it is smooth. Alternatively you can place all the ingredients in a food processor and blend them together until you have a smooth batter. Grease a cake tin with butter and pour in the cake mix and place it in the preheated oven. Cook the cake for 30-40 minutes at 180°C until the cake is firm and when a knife or skewer is put in the centre of the cake it comes out clear. Remove the cake from the oven and allow it to cool for 5-10 minutes then turn it out on wire rack and allow it to cool.
  2. Frosting: Place the cream cheese in a bowl, then beat in the icing sugar and orange juice until you have a smooth and creamy frosting. When the cake has cooled with a spoon or palate knife spread the frosting over the cake, then sprinkle the coconut over the top.