Whole Orange Coconut Cake
Prep 15 minutes (plus cooling time and 30 minutes setting time)
1 large navel orange
1 cup caster sugar
½ cup coconut oil
¾ cup milk
1²⁄³cups self-raising flour
¹⁄³ cup almond meal
Roasted coconut chips and grated orange rind, to serve
1½ cups icing sugar mixture
1 teaspoon coconut oil
1 tablespoon orange juice
1. Preheat oven to
180˚C/160˚C fan-forced. Grease a 7cm-deep, 11cm x 21cm (base) loaf pan. Line
base and sides with 2 layers of baking paper, extending paper 2cm above edges
2. Place orange in
a medium saucepan. Cover with cold water. Bring to the boil over high heat.
Boil for 1 minute. Drain. Repeat twice more. Set aside for 10 minutes to cool.
3. Roughly chop
orange, removing any seeds. Place in the bowl of a food processor. Process
until almost smooth. Add sugar, oil, milk and eggs. Process until combined. Add
flour and almond meal. Process until just combined. Pour mixture into prepared
4. Bake for 55
minutes to 1 hour, or until a skewer inserted into centre of cake comes out
clean (cover cake loosely with foil if over-browning during cooking). Stand in
pan for 5 minutes. Carefully lift onto a wirerack to cool completely.
5. Make IcingSift
icing sugar into abowl. Stir in coconut oil and orange juice until a smooth,
spreadable paste forms, adding a little more orange juice if needed. Spread
icing over cake. Sprinkle with coconut chips and orange rind. Leave for 30
minutes for icing to set. Serve.
Nutrition: (per serve) 2204kJ; 20.7g fat; 14.9g sat fat; 6.7g
protein; 80.6g carbs; 2.5g fibre; 49mg chol; 236mg sodium.