Oranges are beautiful in Sydney at the moment, and I wanted to use them in a cake. I was lucky enough have some help with my baking today from my three year old niece – her favourite part was taste testing as we worked our way through the various steps. My favourite part was spending time with my niece, and playing with my sister-in-law’s purple KitchenAid mixer. I paired the citrus flavour from the orange with coconut. Instead of icing, I created a syrup to soak into the cake.
What I was cooking this time last year: Winter Punch
Coconut and Orange Cake
- 125g softened butter
- 1 teaspoons vanilla extract
- 1/2 cups sugar
- 2 eggs
- 1 cup self-raising flour
- 1 cup desiccated coconut
- zest from 3 oranges
- 1/2 cup sugar
- juice from 3 oranges
- Turn the oven on to 180°C.
- Beat the butter and vanilla together until pale and white.
- Add the sugar to the butter and beat until light and creamy.
- Add the eggs, one at a time beating well after each addition.
- Add the orange zest and mix until combined.
- Mix in the coconut until combined (stopping to scrape down the sides of the bowl as needed).
- Mix in the flour until combined (stopping to scrape down the sides of the bowl as needed).
- Transfer the cake batter into a cake tin.
- Cook the cake for approximately 25 minutes or until it springs back when touched in the center.
- While the cake is cooking, juice the oranges, and add the juice to a small saucepan.
- Add the sugar for the syrup to the saucepan and cook over a medium heat for 10 minutes until it reduces and thickens a little.
- Remove the cooked cake from the oven, remove from it’s tin and place on a plate with high / curved edges.
- Pour over the syrup and allow to soak into the cake.
- Serve warm or allow your cake to cool. Enjoy.
What is your favourite flavour combination? Has this post inspired any new ideas?