- serves 8 people
- preparation 10 minutes
- cooking 40 minutes
- difficulty Easy level
Ingredients
- 300 g caster sugar
- 250 g butter, diced, softened
- 4 eggs
- 250 g self-raising flour
- ½ orange, juiced (or lemon)
- 70 g desiccated coconut (or freshly ground coconut)
- 50 g milk
- Icing sugar, berries, thick cream or ice-cream, to serve
Instructions
- Preheat the oven to 180˚C. Grease and line a rectangular cake tin (20 cm x 30 cm) with baking paper.
- Combine the sugar and butter in a stand mixer with the paddle attachment fitted and beat on medium speed for 30 seconds, or until just combined. Add the eggs, one at a time, beating well after each addition. Add the flour and juice and beat for a further 20-30 seconds, followed by the coconut and milk, mixing for a final 20-30 seconds, or until just combined.
- Transfer the cake batter into the prepared tin and bake for 40 minutes, or until a skewer inserted into the centre comes out clean. Remove from the oven and invert onto a wire cooling rack.
- Dust the cake with icing sugar, then serve with berries and cream or ice-cream.
Photography by Jiwon Kim.
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Cook’s Notes
Oven temperatures are for conventional; if using fan-forced (convection), reduce the temperature by 20˚C. | We use Australian tablespoons and cups: 1 teaspoon equals 5 ml; 1 tablespoon equals 20 ml; 1 cup equals 250 ml. | All herbs are fresh (unless specified) and cups are lightly packed. | All vegetables are medium size and peeled, unless specified. | All eggs are 55-60 g, unless specified.
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