Thanks, My Favourite Pastime, for this great recipe. It is loaded with coconut. Thanks to my granddaughter, it is loaded with orange zest, too. We made our own self rising flour and used the tube pan instead of a loaf. On second thought, we should have used the loaf because…we couldn’t get it out of this pan without a disaster!!! However…taste was wonderful…and we had to change our minds about the ganache. Instead…chocolate chips melted on top served the same purpose. I think we might have to change the name of our version though to, “Coconut Crumble” to be more descriptive. Yes…crumbly but tasty!!!
Orange Coconut Cake
Heat oven to 325 degrees F. Prepare a loaf or tube pan. You may have better luck than I by lining with parchment.
2 c. coconut
1 c. milk
Combine above and set aside.
1 c. sugar
1/2 c. butter
zest from one orange
Cream above in stand-up mixer.
Add to butter mixture and blend until smooth.
2 1/4 c. self-rising flour (I made my own. There are many instructions for this on the internet).
Add flour alternately with coconut mixture to the sugar/butter mixture. Blend until smooth. Pour into greased loaf or tube pan and bake approximately one hour. Cool on a rack. You can make a nice icing of confectioners sugar and orange juice or…do like I did and just melt chocolate chips on top of the warm cake. Either way, it tastes great!!!