This cake recipe, as a result, really appeals to me and my personal tastes.
A sponge traybake cake flavoured with coconut and orange juice served topped with an orange juice and orange zest topping (frosting). Brilliant!
Coconut and Orange CakeServes: 18
Ingredients:200g (7 oz) self-raising flour
pinch of salt
100g (3 1/2 oz) unsalted butter, softened
100g (3 1/2 oz) caster sugar
50g desiccated coconut
2 tbsp finely-grated orange zest
1 medium egg, beaten
juice of 1 orange
finely-grated zest of 1 orange
1 tbsp orange juice
100g icing sugar, sifted
Method:Sift the flour and salt into a large bowl. Add the butter and rub into the flour until the mixture resembles fine crumbs. Now stir in the sugar and coconut.
Form a well in the centre of the flour mix and add the egg, orange zest and orange juice to this. Mix well with a wooden spoon then pour the mixture into a greased and lined rectangular baking tin (about 28 x 18 x 3cm [11 x 7 x 1 in]). Level the surface then transfer to an oven pre-heated to 180ºC (350ºF, Gas Mark 4) and bake for 30 minutes, or until nicely risen, cooked through and golden brown.
Remove from the oven and allow to cool for 10 minutes. Take out of the tin and set aside on a wire rack to cool completely.
For the icing, combine the orange zest, orange juice and icing sugar together in a small bowl. Spread this icing over the surface of the cake. Allow to set then slice into 18 fingers and serve.