Name: Orange and coconut cakes
Prep time: 20 min
Cook time: 25 min
Total time: 45 min
Ingredients: 200 gram butter, chopped, at room temperature; 1 cup caster sugar; 1 orange, zest finely grated; 2 eggs; 1 cup desiccated coconut; 1 3/4 cup self-raising flour, sifted; 1/2 cup milk; 1/3 cup orange juice; toasted shredded coconut, orange rind shreds, to serve; Icing; 250 gram packet cream cheese, chopped, at room temperature; 1 cup icing sugar, sifted; 1 tablespoon orange juice

Orange and coconut cakes

Skip to Recipe

Makes 10 Item

Prep

20M

Cook

25M

Total

45M

Ingredients

200 gram butter, chopped, at room temperature

1 cup caster sugar

1 orange, zest finely grated

2 eggs

1 cup desiccated coconut

1 3/4 cup self-raising flour, sifted

1/2 cup milk

1/3 cup orange juice

toasted shredded coconut, orange rind shreds, to serve

Icing

250 gram packet cream cheese, chopped, at room temperature

1 cup icing sugar, sifted

1 tablespoon orange juice

Method

1.Preheat oven to 180°C. Lightly grease 10 recesses of a mini loaf pan.

2.In a small bowl, using an electric mixer, cream butter, sugar and zest until light and fluffy. Add eggs, one at a time, beating well after each addition.

3.Stir coconut through. Fold in flour alternately with combined milk and juice, ending with flour, until just combined. Spoon mixture into prepared recesses until 2/3 full.

4.Bake 20-25 minutes until cooked when tested with a skewer. Cool in the pan 5 minutes before transferring to a wire rack to cool completely.

5.To make icing: in a small bowl, using an electric mixer, beat cream cheese until smooth. Gradually add icing sugar and juice, beating until smooth. Spread over cooled cakes. Sprinkle with toasted coconut and orange rind.

To toast coconut, toss in a dry frying pan over a medium heat until golden, then remove from pan.
Note

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