Winter has been in full swing over the last week or so and I have been feeling a bit under the weather and craving a boost of vitamin c, this cake was the answer! It is light, moist, delicious and reminds me of summer.
125g butter, softened
1 cup caster sugar
Finely grated zest of one orange
The juice of one orange (4-5 tablespoons)
125g sour cream
1 cup self raising flour
1 cup desiccated coconut
2 tablespoons butter, softened
3-5 tablespoons hot water
1-11/2 cups icing sugar, sifted
3 tablespoons orange juice
Pre-heat your oven to 180C and grease and line a 20cm to square cake tin.
Cream together butter and sugar until it is light and fluffy.
Add in eggs one at a time, beating well after each addition.
Add orange zest and sour cream and mix until combined.
Fold in the flour and coconut.
Pour the mixture into your prepared tin and bake for 30-35 minutes, until your cake is a light golden colour and you can insert a skewer and remove it cleanly.
Once cooked remove from the oven and cool in the tin for 10-15 minutes before turning the cake out onto a cooling rack to cool completely.
Once cool, pour glaze onto the centre of the cake and use the back of a spoon to move it towards the edges.
To make the glaze place butter, 3 tablespoons of hot water, 1 cup of icing sugar and orange juice in a small bowl and stir to combine. To thicken your glaze add more icing sugar or to thin use a little more hot water.
I hope you enjoy this cake as much as I have, I am sure this is one I will make again and again. This cake is good on its own but can be served with some thick vanilla yoghurt or cream on the side. Also, if you are like me and can’t wait to dig in this cake is amazing warm!