Moist Orange Coconut Cake

Ingredients:

• • 1 medium orange (for zest and juice)

• • 1 cup of sugar (200g)
  • 2 medium eggs
  • ~ 1/2 cup of vegetable oil (120ml)

• • 3 tablespoons of desiccated coconut (20g)
  • ~ 1 and 3/4 cup of all-purpose flour (180-200g)
  • 1 tablespoon of baking powder (16g)

• 1 cup of orange juice (250ml)

Optional garnish:

• • Extra desiccated coconut for sprinkling

• 1 orange slice for decoration

How to Make It:

1. 1. Prepare the Orange: Start by washing the orange thoroughly, then zest it using a fine grater. Set the zest aside for later. Next, cut the orange in half and juice it to yield about 1 cup (250 ml) of fresh orange juice. If you don’t have enough juice from one orange, you can supplement with store-bought juice.

1. 1. Preheat the oven: Preheat your oven to 180°C (350°F). Grease and flour a cake pan (preferably a round or loaf pan, about 20-22 cm in diameter), or line it with parchment paper to prevent sticking.
   2. Mix the Wet Ingredients: In a large mixing bowl, beat the eggs and sugar together until light and fluffy, about 3-4 minutes. This step incorporates air into the mixture, giving the cake a lighter texture. Slowly add the vegetable oil while continuing to beat the mixture, followed by the orange zest. The orange zest will infuse the batter with a strong citrus aroma.
   3. Add the Coconut: Stir in the desiccated coconut, mixing well to distribute it evenly throughout the batter. The coconut adds a subtle tropical flavor and texture to the cake.

1. 1. Combine the Dry Ingredients: In a separate bowl, sift the all-purpose flour and baking powder together. This helps to remove any lumps and ensures even distribution of the baking powder in the batter. Gradually add the dry ingredients to the wet mixture, stirring gently with a spatula or whisk to avoid overmixing. You want the batter to remain light and airy.
   2. Incorporate the Orange Juice: Slowly pour the orange juice into the batter, stirring gently until fully combined. The orange juice not only enhances the flavor but also keeps the cake moist. The batter should be smooth and slightly thick.
   3. Bake the Cake: Pour the batter into the prepared cake pan, smoothing the top with a spatula. Place the cake in the preheated oven and bake for 35-40 minutes, or until a toothpick inserted into the center comes out clean. If the cake starts to brown too quickly, cover it loosely with aluminum foil during the last 10-15 minutes of baking.

1. Cool and Garnish: Once the cake is fully baked, remove it from the oven and allow it to cool in the pan for 10-15 minutes. Transfer the cake to a wire rack to cool completely. For garnish, sprinkle some extra desiccated coconut over the top and place a slice of orange in the center for a decorative touch.