ORANGE AND COCONUT CAKE
1 whole orange, plus 1 extra
200 g butter, chopped, at room temperature
3 eggs, lightly whisked
1 cup caster sugar
1 ¼ cups self-raising flour
½ 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.
Photo and recipe posted by Lurlin Murray
