Name: Whole orange and coconut cake
Prep time: 10 min
Cook time: 50 min
Total time: 60 min
Yield: 8
Ingredients: 1 whole orange, plus 1 extra; 200 gram butter, chopped, at room temperature; 3 eggs, lightly whisked; 1 cup caster sugar; 1 1/4 cup self-raising flour; 1/2 cup desiccated coconut; 1 cup icing sugar

Ingredients

1 whole orange, plus 1 extra

200 gram butter, chopped, at room temperature

3 eggs, lightly whisked

1 cup caster sugar

1 1/4 cup self-raising flour

1/2 cup desiccated coconut

1 cup icing sugar

Method

1.Preheat oven to 180°C/160°C fan forced. Grease a 20cm (base diameter) round cake pan. Line base and sides with baking paper.

2.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).

3.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.

4.Using a zester, zest the skin of the extra orange into long thin strips. Juice the orange; strain.

5.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. Serve.

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Ingredients

Method

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