Orange and Coconut Cake is a simple yet delicious treat, perfect for any occasion. It’s soft, moist, and full of refreshing citrus flavor, balanced with the tropical touch of coconut. This cake doesn’t take much time to make—just a little patience and skill.
Ingredients:
For the Cake:
- ¾ cup (150g) sugar
- 1 packet (about 2 tsp) vanilla sugar
- 1 packet (about 2 ½ tsp) baking powder
- 1 ½ cups (12 fl oz / 350ml) orange juice
- 2 ½ cups (240g) all-purpose flour
- 1 cup (100g) shredded coconut
For the Syrup:
- 1 ¼ cups (10 fl oz / 300ml) orange juice
- 5 tablespoons sugar
For Topping:
- 6-7 tablespoons apricot jam
- 3-4 tablespoons shredded coconut
Instructions:
- In one bowl, mix the flour, sugar, baking powder, vanilla sugar, and shredded coconut. In another, measure out the orange juice.
- Gradually add the orange juice to the dry ingredients, stirring until the mixture is smooth.
- Pour the batter into a baking pan lined with parchment paper. Bake at 400°F (200°C) for about 20 minutes, until the edges pull away from the pan and the top turns golden brown.
- Meanwhile, heat 1 ¼ cups of orange juice with sugar over low heat for about 10 minutes. Let it cool.
- Once the cake is baked, slowly pour the syrup over it using a ladle.
- After the cake absorbs the syrup (about 10 minutes), spread apricot jam over the top and sprinkle with shredded coconut.
