Whole orange and coconut cake

  • 10 mins preparation
  • 50 mins cooking
  • Serves 8
  • Print


Whole orange and coconut cake
  • 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


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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