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Whole orange coconut cake
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Prep Time:
75 minutes
Cook Time:
60 minutes
Total Time:
135 minutes
Zesty orange whole treat.
Ingredients:
  • 1 large navel orange
  • 215.00 gm caster sugar
  • 105.00 gm coconut oil
  • 193.13 gm milk
  • 249.00 gm self-raising flour
  • 33.00 gm almond meal
  • Roasted coconut chips, to serve
  • Orange zest, grated, to serve
  • 225.00 gm icing sugar mixture
  • 4.20 gm coconut oil
  • 21.00 gm orange juice
Instructions:
  • Preheat your oven to 180C/160C fan-forced. Grease a 7cm-deep, 11cm x 21cm loaf pan and line with two layers of baking paper, leaving an overhang of 2cm above the edges.
  • In a medium saucepan, add the orange and cover it with cold water. Bring to a boil over high heat and let it boil for 1 minute. Drain and repeat this process two more times. Allow the orange to cool for 10 minutes before using.
  • Roughly chop the orange, ensuring there are no seeds. Transfer it to the bowl of a food processor and blend until nearly smooth. Add sugar, oil, milk, and eggs to the processor and mix until well combined. Then, add flour and almond meal, pulsing until just mixed. Pour the batter into the prepared pan.
  • Bake for 55 minutes to 1 hour until a skewer comes out clean when inserted into the center of the cake. If the cake is over-browning, loosely cover it with foil. Let it stand in the pan for 5 minutes, then carefully transfer to a wire rack to cool completely.
  • Prepare icing by sifting icing sugar into a bowl. Mix in coconut oil and orange juice until smooth and spreadable, adding additional orange juice as needed. Spread over cake, sprinkle with coconut chips and orange rind. Let sit for 30 minutes to set before serving.

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