If there’s such a thing as the perfect afternoon tea cake, then this orange cake is probably it. Fragrant with orange zest, topped with orange icing and coconut, it’s buttery, citrusy and utterly delicious.
1.Preheat oven to 180°C (160°C fan-forced). Grease a 20cm-round deep cake pan.
2.In a medium bowl beat butter, rind, caster sugar, eggs, flour and milk with an electric mixer at low speed until just combined. Increase speed to medium, beat about 3 minutes or until mixture is smooth.
3.Spread mixture into pan. Bake 40 minutes. Stand cake 5 minutes; turn, top-side up, onto wire rack to cool.
4.Combine sifted icing sugar and juice in small bowl; spread over cake, sprinkle with coconut.
When making any cake by the quick-mix, one-bowl method, you should start by having the butter, eggs and milk at room temperature. You might also like to bake this cake in a loaf pan; line the pan base and bake the cake about 50 minutes.