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Citrus and Coconut Cake

A winner of a cake that takes only minutes to mix.
Prep Time15 mins
Cook Time1 hr
Total Time1 hr 15 mins
Course: Baking
Author: The Klutzy Cook


  • 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


  • 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.


- 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.