Orange Coconut Cake

admin, March 3, 2015

Serving size: 6


  1. 50g (½ cup, 2oz) desiccated coconut
  2. 250ml (1 cup) milk
  3. 250g (1 cup, 9oz) castor sugar
  4. 125g butter (½ cup, 4.5oz)
  5. 15ml 1 tablespoon grated orange rind (zest) (I just added the zest from one orange)
  6. 2 eggs
  7. 280g (2¼ cups, 10oz) self raising flour
  8. Orange Butter Icing Ingredients
  9. 1½ cups icing (confectioners) sugar
  10. 20g (2 tablespoons) soft margarine
  11. 1½-2 tablespoons orange juice



  1. Combine coconut and milk and let stand at room temperature for one hour. Grease a 14cm x 24cm (5.5” x 9.5”) loaf pan (tin) and line base and sides with parchment (greaseproof) paper.. (You can use a 5 x 9 loaf pan, but baking time will be slightly longer).
  2. Sift the flour
  3. Combine butter, rind (zest) and sugar.
  4. beat with electric mixer until light and fluffy.
  5. Beat in eggs one at a time, until combined.
  6. This is what the mixture looks like after beating in all the eggs
  7. Fold in half the coconut mixture and half the flour, then fold in the remaining coconut mixture and flour, until combined.
  8. The final mixture (Batter) looks like this
  9. Spoon mixture into prepared pan and bake at 325°F (160°C) for 1-1¼ hours or until a skewer inserted in the middle comes out clean. I baked for 1 hour.
  10. Stand 5 minutes, before transferring onto a wire rack to cool
  11. To prepare the orange butter icing: sift icing (confectioners) sugar into a bowl.
  12. Stir in butter and enough orange juice to make a spreadable consistency (I added about 1¾ tablespoons orange juice)
  13. Spread the orange butter icing over the cooled cake and decorate with some oranges as desired.



  1. Please note that oven temperatures are given as a guideline only. You may need to add or reduce the suggested temperature depending on your oven. I baked the cake at 325°C (160°C) for 1 hour.
  2. Removing the cake from the tin was a bit of a challenge so I would strongly advice that you line the base and sides of the tin (pan) with parchment (greaseproof paper).
  3. I always weigh ingredients, especially the flour and butter. You can use cup measures, but please note if you scoop flour directly from the bag you will end up with 150-185 g of flour instead of the recommended 125g. I suggest you spoon the flour into the cup, heaping it up over the top, then slide a knife across the top to level off the extra. Be careful not to shake or tap the cup to settle down the flour or you will have more than you need. You can also sift the flour first then scoop. Best advice: use a weighing scale, you’ll get the best results.
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