Orange Cake with Honey and Coconut
Ingredients
- 3 eggs
- A pinch of salt
- 200 grams (8 oz, 1 cup) sugar
- 60 ml vegetable oil (half of a small cup)
- 150 ml fresh orange juice (juice of 1 orange)
- Grated zest of 1 orange
- 220 grams (8 oz, 1 cup) all-purpose flour
- 1 teaspoon baking powder
- Honey (for drizzling)
- Coconut flakes (for topping)
Directions
- Preheat and Prepare Pan: Preheat your oven to 180°C (350°F). Grease and flour a cake pan.
- Beat the Eggs: In a large bowl, beat the 3 eggs with a pinch of salt until frothy.
- Add Sugar and Oil: Gradually add the sugar and continue to beat until the mixture is well combined. Slowly pour in the vegetable oil while mixing.
- Add Orange Juice and Zest: Mix in the fresh orange juice and grated orange zest.
- Combine Dry Ingredients: In a separate bowl, sift together the flour and baking powder. Gradually add the dry ingredients to the wet mixture, folding gently until just combined.
- Pour into the Pan: Pour the batter into the prepared cake pan and smooth the top.
- Bake: Bake in the preheated oven for 35-40 minutes, or until a toothpick inserted into the center comes out clean.
- Cool and Garnish: Allow the cake to cool in the pan for 10 minutes, then transfer to a wire rack to cool completely. Drizzle with honey and sprinkle with coconut flakes before serving.
Serving Suggestions
- Serve with a dollop of whipped cream or a scoop of vanilla ice cream.
- Pair with a cup of hot tea or coffee for a delightful afternoon treat.
- Garnish with fresh orange slices or a sprig of mint for an elegant presentation.
Cooking Tips
- Ensure the eggs are at room temperature for better mixing and a smoother batter.
- Use freshly squeezed orange juice for the best flavor.
- If you prefer a less sweet cake, reduce the amount of sugar to 150 grams.
Nutritional Benefits
- Oranges are a great source of Vitamin C and antioxidants.
- Using honey as a topping provides natural sweetness without the refined sugars.
- Coconut flakes add a dose of healthy fats and fiber.
Dietary Information
- This recipe contains eggs, which can be substituted with flax eggs for a vegan version.
- Use gluten-free flour to make this cake suitable for those with gluten intolerance.
Storage Tips
- Store the cake in an airtight container at room temperature for up to 3 days.
- For longer storage, refrigerate for up to a week or freeze for up to 3 months. Make sure to wrap it tightly in plastic wrap and place it in a freezer-safe bag.
Why You’ll Love This Recipe
You’ll love this Orange Cake with Honey and Coconut for its bright, citrusy flavor and the perfect balance of sweetness. The tender crumb of the cake, combined with the crunchy texture of the coconut flakes, makes it an irresistible treat. Plus, it’s easy to make and versatile enough for any occasion.