Orange and Coconut Milk Cake

This cake recipe doesn’t have one skerrick of butter or oil in it, so make it if you’re on that health-kick. Instead of butter I used Coconut milk (see…healthy right?). I was surprised how well the orange and milk coconut flavours go well together and topped off with the crunchy dessicated coconut – my ‘invented’ recipe is a winner!



Orange and Coconut Milk Cake

2/3 Cup coconut milk
orange rind
1/4 cup fresh orange juice
3/4 cup sugar
whisked 1 egg
1 cup self raising flour
1 tsp baking powder
shredded coconut
1 cup icing sugar
tbsp butter

1. Preheat oven to 180°C. In a bowl add the coconut milk, orange rind, orange juice and sugar and mix together.

2. In a separate smaller bowl, whisk the egg until they start turning white and slowly fold in.

3. Sift in self raising flour and baking powder and stir in gently. Once everything is incorporated pour into a 20cm cake tin and pop in the oven.

4. Whilst the cake is baking, beat the butter (by hand or mixer) until lighter and fluffier. Add icing sugar and mix and add small tablespoon full of orange juice until the icing mixture is thick. Add more juice if it’s still looking too thick.

5. Once the cake has cooked and cooled, ice the cake and sprinkle with shredded coconut.


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