Orange Coconut Syrup Cake presented by guest blogger Chef Michelle Tchea
I love using citrus fruits in my desserts. I have made many variations of this cake, and the combination of coconut and orange is one of my favourites. I like to use a lot of orange rind to give a tart and zesty flavour, which goes perfectly with a cup of tea. This special treat can lift up your spirits even on a dreary day.
Orange Coconut Syrup Cake Recipe
Makes 6 Mini Loaves
Ingredients for Cake
• Butter 125 g (41/2 oz) + more for greasing
• Castor sugar 175 g (61/4 oz)
• Orange rind from 1 orange
• Eggs 2
• Desiccated coconut 50 g (12/3 oz)
• Self-raising flour 185 g (62/3 oz), sifted
• Milk 125 ml (4 fl oz / 1/2 cup)
Ingredients for Syrup
• Sugar 220 g (74/5 oz)
• Water 180 ml (6 fl oz / 3/4 cup)
• Orange juice 2 Tbsp
Prepare
1. Preheat oven to 175°C (347°F).
2. Beat butter, castor sugar and orange rind until creamy and light.
3. Add eggs one at a time, beating to mix well after each addition.
4. Stir in coconut with a wooden spoon until well mixed. Add flour and milk in batches, alternating their additions. Stir until just combined.
5. Pour into greased loaf pans and bake for
12–15 minutes, until the top is golden brown.
6. Boil syrup ingredients in a small saucepan over medium heat until sugar has dissolved. Simmer for 5 minutes until syrup is thick.
7. Pour syrup over warm cake and serve.
Note: Each mini loaf pan is about 4.5 x 2.5 x 2.5″. You can also bake this in a regular 9 x 5 x 3″ loaf pan, but increase baking time by about 20–25 minutes.
Recipe by Michelle Tchea‘s My Little Soho Kitchen
