Orange and coconut cake

Total time: 1hr 20m
Preparation Time: 30m

For 12 piece


Claudia - stylingqueen

Nutritional Information

Contains 261 Kcal, 4g Protein, 33g Carbohydrates, 12g Fat


  • Cake batter
  • 100 g butter, soft
  • 150 g icing sugar
  • 1 organic orange, grated zest, juice set aside for the icing
  • 1 pinch salt
  • 3 eggs
  • 150 g coconut milk yoghurt (e.g. KARMA)
  • 1.5 tsp baking powder
  • 2 tbsp coconut flakes
  • 200 g light spelt flour
  • Icing
  • 100 g icing sugar
  • 2 tbsp orange juice
  • 3 tbsp Coco ginger mix
  • Utensils
  • One loaf tin (approx. 25 cm), greased or lined with baking paper

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  • Cake batter

    Beat the butter in a bowl until soft. Whisk in the icing sugar and salt. Add the eggs one at a time and continue to beat until the mixture becomes lighter in colour. Mix in the orange zest, yoghurt and coconut flakes. Mix the flour and baking powder, mix in and transfer to the prepared tin.
  • To bake

    Approx. 50 mins. in the centre of an oven preheated to 180°C. Remove from the oven, allow to cool for approx. 10 mins., remove from the tin, place on a rack and leave to cool completely.
  • Icing

    Mix the icing sugar with 2 tbsp of the reserved orange juice. Pour the icing over the cake, scatter the coconut and ginger mix over the wet icing, leave to set.
  • Shelf life:

    Wrap in cling film and keep in the fridge for approx. 3 days.

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Due to seasonality or for logistical reasons it can occur that an ingredient is not available for this recipe. We thank you for your understanding and apologise for any inconvenience.

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