Name: Whole orange and coconut cake
Prep time: 10 min
Cook time: 50 min
Total time: 60 min
Yield: 8
Ingredients: 1 whole orange, plus 1 extra; 200 gram butter, chopped, at room temperature; 3 eggs, lightly whisked; 1 cup caster sugar; 1 1/4 cup self-raising flour; 1/2 cup desiccated coconut; 1 cup icing sugar

Ingredients

1 whole orange, plus 1 extra

200 gram butter, chopped, at room temperature

3 eggs, lightly whisked

1 cup caster sugar

1 1/4 cup self-raising flour

1/2 cup desiccated coconut

1 cup icing sugar

Method

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.

Women's Weekly Food

Trusted by home cooks for 90 years, The Australian Women’s Weekly’s Test Kitchen and cookbooks hold a singular place in shaping home cooking within the Australian culinary landscape. Today, the AWW Test Kitchen in Sydney is a thriving hub for food content, connected to two bustling photographic studios where a talented team of Australia’s best recipe developers, art directors, editors and photographers create our world class food content. Our recipes are thoroughly tested and tasted and given the Test Kitchen tick of approval, guaranteeing you’ll get great results in your home kitchen.

Instagram Facebook