Oven Baked Orange Coconut Cake
- Servings: 4
- Prep Time: 10m
- Cook Time: 35m
- Ready In: 45m
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- 6 oz (180 g) butter
- 6 oz (180 g) sugar
- zest of 1 orange
- 3 eggs,separated
- 1¹⁄³ (40 ml) freshly squeezed orange juice
- 7¹⁄³ oz (220 g) self-raising flour,sifted
- 1 teaspoon orange essence
- 1²⁄³ oz (50 g) desiccated coconut
In a mixing bowl combine butter and sugar. Mix until light and fluffy.
Add the orange zest and the egg yolks and beat again.
Gently stir in orange juice,alternating with spoonfuls of sifted flour. Once combined,add the orange essence and coconut.
In another mixing bowl,whisk the egg whites until they form soft peaks and then carefully fold into the cake mixture. Once combined,place mixture in a lined cake tin.
Set turbo oven temperature to 356°F (180°C). Place coconut mixture on the low grilling rack of halogen oven and bake for 30 minutes. Remove oven baked orange coconut cake and sprinkle with icing sugar.