A soft and fragrant cake, very easy to make, ideal for breakfast and snack. Orange and Coconut Cake, very soft and delicious, is prepared in a few minutes with grated coconut, orange juice and zest, it is without butter and milk… after baking, I brushed it with an orange syrup and sprinkled it with more coconut, making it even more delicious and presentable. Try this dessert, it’s very delicious and very easy to make!
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- Difficulty: Easy
- Cost: Affordable
- Preparation time: 20 Minutes
- Portions: 10People
- Cooking methods: Oven
- Seasonality: All seasons
- Energy 254.97 (Kcal)
- Carbohydrates 36.45 (g) of which sugars 23.85 (g)
- Proteins 3.73 (g)
- Fat 11.62 (g) of which saturated 3.38 (g)of which unsaturated 7.73 (g)
- Fibers 0.64 (g)
- Sodium 32.93 (mg)
Indicative values for a portion of 65 g processed in an automated way starting from the nutritional information available on the CREA* and FoodData Central** databases. It is not food and / or nutritional advice.
* CREATES Food and Nutrition Research Center: https://www.crea.gov.it/alimenti-e-nutrizione https://www.alimentinutrizione.it ** U.S. Department of Agriculture, Agricultural Research Service. FoodData Central, 2019. https://fdc.nal.usda.gov
Ingredients
- 1 1/4 cup all-purpose flour
- 1/2 cup grated coconut
- 3/4 cup sugar
- 3 eggs (large)
- 1/3 cup vegetable oil
- 6 tbsp orange juice
- orange zest
- 1 1/2 tsp baking powder
- 3 tbsp orange juice
- 1 tbsp sugar
- to taste grated coconut
Tools
- Cake Pan rectangular 7×10 inches
- Parchment Paper
- Mixer
- Bowl
- Citrus Juicer
- Grater
- Small Pot
- Brush
Preparation
Grate the zest of one orange and squeeze the juice of one or two oranges, until you reach the required 6 tablespoons.
With the help of an electric mixer, beat the eggs with the sugar, until they are fluffy and light.
Add the orange zest, juice, and vegetable oil. Blend, continuing to mix with the mixer.
Then add the sifted flour, grated coconut, and baking powder. Incorporate a little at a time, until obtaining a smooth and lump-free batter.
Line the pan with parchment paper and pour in the batter (1).
Place the cake in a static oven at 350°F and bake for about 40 minutes.
Adjust time and temperature based on your oven and the mold used, check with a toothpick that the cake is baked in the center.
Once done, remove from the oven and let cool completely (2).
Put the juice of one orange (about 3 tablespoons) and a tablespoon of sugar in a small pot. Heat on low flame for a few minutes until you obtain a sort of liquid syrup.
Brush the entire surface of the cake with the syrup, and sprinkle it with more grated coconut (3).
The orange and coconut cake is ready, let the surface dry for a few minutes, then cut it into squares or slices.
Tips and Notes
If you don’t have a rectangular mold like mine, you can use a classic round cake pan with a diameter of 9.5 inches.
Use at least one organic orange, so you can grate the peel.
You can cut the cake in half and fill it with orange jam or a cream of your choice.
FAQ
Can I skip the coconut topping?
Of course, you can bake the cake and leave it as it is, it will still be delicious.
How can I store the cake?
You can keep it in a dome container, the cake will stay soft for several days.
