Preparation time is 20minutes
Cook time is 1hours
Total time is 1hours 20minutes
Serve is for 8 people
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Difficulty level: 3 out of 4
9 Ingredients
- 1/2 cup desiccated coconut
- 1 1/2 cup self-raising flour
- 200grams icing sugar mixture
- 250grams unsalted butter, melted (save 125g softened for the orange icing)
- 2 orange, 1 quartered, 1 juiced and rind finely grated
- 1/2 cup toasted coconut chips
- 3 eggs, lightly whisked
- 3/4 cup casters sugar
- 1 cup pulp-free orange juice
Nutrition per serving
2720kJ / 651Cal
2720 Kilojoules or 651 Calories
31% of daily energy intake*
Protein
7.0grams
Fat
38.4grams
Carbs
70.9grams
Sugars
52.5grams
Quantities above are a guide only. *Percentage daily energy intake is based on an average adult diet of 8700 kJ.
Method
Step 1 of 4
Preheat oven to 180°C. Grease a 20cm round springform cake pan and line base.
Step 2 of 4
Remove and discard visible seeds from orange. Process in a food processor, with peel, until finely chopped. Transfer to a large bowl. Stir in butter, sugar and egg until combined.
Step 3 of 4
Stir in coconut. Add flour and orange juice in alternate batches, stirring to combine. Transfer to pan. Bake for 50-60 minutes or until cooked when a skewer inserted comes out clean. Cool in pan for 10 minutes. Place on a rack to cool.
Step 4 of 4
Meanwhile, beat icing sugar, butter and orange rind and juice with electric beaters until smooth. Split cake in half through centre. Spread half of icing over base cake. Top with remaining cake. Spread top and side with remaining icing. Top with coconut chips.
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