I have not made this cake for a while but with the abundance of oranges at this time because of the Chinese New Year, it is time to revisit this recipe from the Australian Women’s Weekly Cookbook on Cakes & Slices. They have some really delicious recipes and I especially like this one as I think the orange and coconut combine so well together. This cake does not last very long at our home.
The conversion from the metric measurements gave odd fractions of cups of ingredients. For practical reasons, I have adapted and tweaked the recipe to suit the US cup measurements. Instead of using self-raising, I use all-purpose flour with baking powder and baking soda. It all worked out very well. Please note that the oranges used here are the regular oranges and not mandarin oranges, clementine, or tangerines.
- 1¼ cup (300ml) milk
- ½ cup dried (30g) unsweetened grated coconut
- 1¾ cup (260g) all-purpose flour
- 2 tsp baking powder
- ½ tsp baking soda
- 1 stick (½ cup/115g) butter
- 1 cup (220g) sugar
- 2 large eggs
- 1 tbsp orange zest
- 1 tbsp (14g) butter, softened
- 1¼ cup (160g) powdered sugar
- 2 tbsp orange juice, approximately
Combine milk and coconut and let stand at room temperature for 30 minutes. Grease and flour a 9"x5" loaf pan. In a medium bowl, combine all-purpose flour, baking powder, and baking soda. Stir to get well mixed. Preheat oven to 350°F (180°C).
Place butter and sugar in a large bowl. Beat until light and fluffy, about 2 minutes. Beat in eggs, one at a time until combined. Add orange zest and pour in half of the coconut mixture and half of the flour. Stir to mix. Add the remaining coconut mixture and flour and stir until batter is smooth.
Pour batter into prepared pan. Bake for 1 hour 10 minutes or until wooden pick inserted in the center comes out clean. Cool in the pan for 10 minutes, remove and cool on wire rack.
For the orange frosting, combine butter, powdered sugar, and orange juice in a medium sized bowl. Stir until it forms a spreadable consistency.
When cake is completely cooled, spread the top of the cake with frosting. Decorate with orange wedges, if desired.
I have made this cake without the frosting but I must say the frosting makes the cake, and really gives it that fresh orangey taste. Very yummy indeed!
My dear Ro-Ri San gave me a fantastic camera (Panasonic FZ35 with a food mode) for Valentine’s Day. So far, I have been using my little Nikon CoolPix as I can’t seem to be able to handle his Canon Rebel XT. Perhaps it is time to go for some camera classes, eh?
I am having too much fun taking all these food pictures with my new camera. Since it was such a beautiful, bright, sunny day, I had to take the cake out for an “airing”. The cake was pretty well camouflaged in the snow if not for those orange wedges.
While I am at it, I might as well show you the huge amount of snow we have here in Minnesota. This is our front porch with snow raked down from the roof with a roof rake that is 30 feet long. This is to prevent ice damming at the edge of the roof which will block melting snow from draining off and causing leaks in the ceilings.
The snow piled up on both sides of the driveway was about 3 feet high. The snow pile at the end of the driveway is about 5 feet high and we can easily reach that branch on the tree.
Our mailbox is on a higher post and so it was still peaking out. Some of the mailboxes in the neighborhood are totally buried in snow with just the front showing so that the mail person can still stick mail into it.
We have fun sledding on our backyard slope and ice skating on the lakes. Have to try cross country skiing next. Enough of the snow. It’s time to cut the cake for the boys who have been waiting patiently.
Enjoy…..and have a wonderful day!