Whole orange and coconut cake

Whole orange and coconut cake



1.Preheat oven to 180°C/160°C fan forced. Grease a 20cm (base diameter) round cake pan. Line base and sides with baking paper.
2.Wash and dry orange. Coarsely chop unpeeled orange. Process orange in a food processor until coarsely pureed. Add butter, egg, sugar, flour and coconut. Process until combined (do not over process).
3.Spread mixture into prepared pan. Bake for 50 minutes or until a skewer inserted at centre comes out clean. Stand cake in pan for 5 minutes. Transfer to a wire rack to cool completely.
4.Using a zester, zest the skin of the extra orange into long thin strips. Juice the orange; strain.
5.Sift icing sugar into a bowl. Stir in enough juice to make a smooth icing. Drizzle icing over cake. Sprinkle with zest. Allow to set. Serve.

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