Citrus and Coconut Cake
A winner of a cake that takes only minutes to mix.
Ingredients
- 1 cup shredded coconut
- 75 g plain flour
- 100 g ground almonds
- 1 cup sugar I used rapadura
- grated zest of 2 oranges lemons or limes (or a combo)
- 4 eggs
- 125 g butter melted and cooled
- 1 cup strained citrus juice
- 1 cup milk
Instructions
- 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.
Notes
- The cake is quite dense and moist. It is best stored in an airtight container in the fridge.
- You can use desiccated coconut instead of the shredded.
- The cake freezes well. Cut into portions and wrap or put into zip lock bags.
