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Orange coconut cake
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Prep Time:
295 minutes
Cook Time:
60 minutes
Total Time:
355 minutes
Ingredients:
  • 3 oranges
  • 250g unsalted butter, softened
  • 322.50 gm caster sugar
  • 5 eggs, separated
  • 127.50 gm desiccated coconut
  • 375.00 ml fresh white breadcrumbs
  • Greek Style Yoghurt, to serve
  • 1 lemon
  • 506.25 gm white sugar
  • 8 cloves
Instructions:
  • Preheat your oven to 180°C. Prepare a 4cm deep, 24cm x 30cm slab pan by greasing and lining it, leaving a 2cm overhang on both long ends. Grate the rind from 1 orange and juice all the oranges.
  • With an electric mixer, blend butter and sugar until light and creamy. Incorporate egg yolks one at a time, blending thoroughly. Add coconut, orange zest, and 1 cup of orange juice, and mix on low speed until fully combined.
  • Sift flour onto coconut mixture, then add breadcrumbs and gently fold until just blended.
  • Beat egg whites until fluffy, then gently fold into cake batter. Transfer mixture to prepared pan and bake for 30 to 35 minutes until a skewer comes out clean. Let cool in the pan before serving.
  • To make the syrup, start by peeling 2 large strips of lemon rind and removing the pith. Juice the lemon. In a saucepan over medium heat, combine the lemon rind, 1/4 cup lemon juice, sugar, cinnamon stick, cloves, and 2 1/4 cups cold water. Cook while stirring often for 8 to 10 minutes until the sugar dissolves. Increase the heat to high, bring to a boil, then reduce to medium-low heat and simmer gently for 10 minutes until the syrup thickens slightly.
  • Invert cake onto a serving plate. Pour two-thirds of the warm syrup over the chilled cake. Let it sit for 2 to 3 hours to soak up the syrup. Finish with a drizzle of the remaining syrup and serve with yogurt.

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