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
- 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)
- Preheat oven to Gas Mark 4 (180°C/160°C fan assisted).
- Grease and line with baking parchment a 22cm diameter round baking tin.
- 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.
- In a food mixer, cream the butter and sugar until light and fluffy. Slowly add the beaten eggs, followed by the orange puree.
- By hand fold in the coconut and flour to form a fairly loose batter.
- Pour the batter into the cake tin, and level off the top to help even baking.
- 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.
- Remove the cake from the oven and leave in the tin for 5 minutes, before transferring to a wire rack to cool.
- Zest long, thin strips from the 2nd orange. Juice the orange, ensuring any seeds are removed.
- 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!