Citrus and Coconut Cake
A winner of a cake that takes only minutes to mix. But don’t be fooled by the simplicity, it tastes fantastic.
Citrus season usually means boxes of oranges, mandarins and more recently lemonades in our house. This is what it looks like…
I try to buy in bulk and make the most of the fruit while it is in season. Not only do we enjoy eating the fruit ‘as is’ (my eldest easily gets through several oranges a day), but I also cook up desserts, cakes, muffins, cordial and citrus butters.
This is a new recipe added to my list and for me it ticks all the boxes…easily mixed, simple ingredients that are in the pantry and it tastes fantastic. I have used a combination of citrus each time I’ve made this cake – just go with whatever you have on hand.
The recipe is adapted from Stephanie Alexander’s Kitchen Garden Companion. A great book for growing and using seasonal produce that is just beautiful to read. It also has a really funky cloth cover. You can see it on Booktopia here.
- 1 cup shredded coconut
- 75g plain flour
- 100g ground almonds
- 1 cup sugar (I used rapadura)
- grated zest of 2 oranges, lemons or limes (or a combo)
- 4 eggs
- 125g butter, melted and cooled
- 1 cup strained citrus juice
- 1 cup milk
- Preheat oven to 180C. Grease a 22cm springform pan. Line bottom of the pan with baking paper.
- Combine dry ingredients in a bowl and mix together well.
- In a separate bowl, lightly beat the eggs. Add cooled butter, milk and citrus juices. Combine well.
- Make a well in the dry ingredients and pour in the wet mixture. Mix together well - the batter should be smooth and quite runny.
- Pour into prepared pan and bake for 1 hour, or until golden brown. It is ready when a skewer inserted into the middle comes out clean.
- Remove from oven and place on cooling rack. Gently run a knife around the edge of the cake to ensure it isn't stuck.
- After 5 minutes, release the spring and remove the outer ring. Allow to cool completely before removing from base.
- Serve dusted with icing sugar and a big (optional) dollop of cream.
- You can use desiccated coconut instead of the shredded.
- The cake freezes well. Cut into portions and wrap or put into zip lock bags.