Name: Orange and coconut teacake
Prep time: 30 min
Cook time: 30 min
Total time: 60 min
Yield: 1
Ingredients: 65g butter, softened; 107.50 gm caster sugar; 1 egg; 8.80 gm vanilla extract; 150.00 gm self-raising flour, sifted; 84.98 gm milk; 20.00 ml finely grated orange rind; 21.00 gm orange juice; 42.50 gm desiccated coconut; Extra 37.50 gm self-raising flour, sifted; 10g butter, melted; 10.00 gm caster sugar; Double cream, to serve

Orange and coconut teacake

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Prep Time:
30 minutes

Cook Time:
30 minutes

Total Time:
60 minutes

Delightfully soft citrus teacake, perfect for tea-time indulgence.

Ingredients:

65g butter, softened
107.50 gm caster sugar
1 egg
8.80 gm vanilla extract
150.00 gm self-raising flour, sifted
84.98 gm milk
20.00 ml finely grated orange rind
21.00 gm orange juice
42.50 gm desiccated coconut
Extra 37.50 gm self-raising flour, sifted
10g butter, melted
10.00 gm caster sugar
Double cream, to serve

Instructions:

Preheat your oven to 180°C/160°C fan-forced. Grease a 20cm round cake pan that is 4.5cm deep and line the base and sides with baking paper.
With an electric mixer, blend butter, sugar, egg, and vanilla for 2 minutes until well combined. Add half of the flour and half of the milk, then repeat with the rest of the flour and milk. Mix in orange rind, orange juice, coconut, and extra flour. Pour the batter into the pan and smooth the top.
Bake the dish for 25-30 minutes, checking with a skewer for a clean center. Let it rest in the pan for 5 minutes, then gently invert it onto a wire rack.
After baking the cake, brush it with a generous amount of melted butter, sprinkle evenly with caster sugar, allow it to cool slightly, and serve to enjoy its delightful flavors.

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