CookEat Recipe
Honey and Coconut Orange Cake
Fresh grated coconut and orange flesh fill a honey-and-vanilla cake made with milk. This butter-rich batter bakes as a low layer and rests in its tin before ten portions are cut.
Method
Steps
Step 1
Wash the fruit first; quantities refer to prepared edible weights. Use fresh coconut flesh with its shell removed; finely grate it. Do not use dried or sweetened coconut for this quantity. Peel the orange, remove white pith and seeds, and chop the flesh finely, keeping its juice.
Step 2
Set the oven to 175°C, conventional heat. Line the base and sides of a 20 cm square metal cake tin, at least 5 cm deep, with baking parchment.
Step 3
Cream 150 g butter (softened) with 120 g brown sugar for 2-3 minutes. Gradually beat in 150 g beaten egg, weighed without shell. Mix in 1.5 tbsp honey, 180 ml milk, 1 tsp vanilla. Use vanilla extract.
Step 4
Fold in 120 g fresh grated coconut, 80 g orange.
Step 5
Combine 140 g all purpose flour. Fold into the fruit mixture until no dry flour remains.
Step 6
Spread the batter evenly in the prepared tin. Bake 40-50 minutes. Bake until set throughout, with no raw batter on a skewer; the centre must also reach at least 74°C. Cover with foil if the surface darkens first.
Step 7
Rest in the tin for 30 minutes before cutting into 10 portions. Serve warm from the tin, or lift out only when the bake holds together.
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