Thursday, April 21, 2011

Orange & Coconut Cake

Topped with Easter eggs and icing sugar, this cake from Taste makes a perfectly sweet statement on Easter Sunday. Wishing you all a very safe and happy Easter!

Preparation Time 6 minutes
Cooking Time 50 minutes
Serves 4

1 cup caster sugar
125g unsalted butter, softened
3 teaspoons finely grated orange rind
4 eggs
1 cup (160g) self-raising flour, sifted
1 3/4 cups (150g) desiccated coconut
2 tablespoons freshly squeezed orange juice
Easter eggs and icing sugar, to serve

1. Preheat oven to 160°C. Place sugar, butter and orange rind in a large bowl, and beat with electric beaters for 4 minutes until light and creamy. Add eggs, one at a time, beating well between additions.
2. Fold flour and coconut through mixture, along with orange juice. Spoon mixture into a 22cm-round cake pan greased and lined with baking paper. Cook for 50 minutes or until cooked through when tested with a skewer.
3. Allow to cool, then decorate with Easter eggs and a dusting of icing sugar.

At the end of the prescribed baking time, test if the cake is ready by inserting a bamboo skewer into the centre of the cake. Remove the skewer and if it comes out clean the cake is ready. If the skewer comes out coated with a little moist mixture the cake is not ready. Continue cooking for 5 minutes then check again.

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