Orange and coconut cake

Orange and coconut cake

Topped with Easter eggs and icing sugar, this cake makes a perfectly sweet statement on Easter Sunday. Wishing you all a very safe and happy Easter!

Ingredients

  • 1 cup caster sugar
  • 125g unsalted butter, softened
  • 3 teaspoons finely grated orange rind
  • 4 eggs
  • 1 cup (160g) self-raising flour, sifted
  • 1 3/4 cups (150g) desiccated coconut
  • 2 tablespoons freshly squeezed orange juice
  • Easter eggs and icing sugar, to serve

Method

Step 1  Preheat oven to 160°C. Place sugar, butter and orange rind in a large bowl, and beat with electric beaters for 4 minutes until light and creamy. Add eggs, one at a time, beating well between additions.

Step 2  Fold flour and coconut through mixture, along with orange juice. Spoon mixture into a 22cm-round cake pan greased and lined with baking paper. Cook for 50 minutes or until cooked through when tested with a skewer.

Step 3  Allow to cool, then decorate with Easter eggs and a dusting of icing sugar.

Source: Taste

Link to recipe on taste.com.au