This classic citrus coconut cake is what your island holiday dreams are made of. Decorate it with some indulgent chocolates and you have a real winner on your hands.
Citrus coconut cake
- 250g butter
- 400g castor sugar
- 10ml (2 tsp) orange zest
- 10ml (2 tsp) lemon zest
- 50ml orange juice
- 6 large eggs
- 60ml (¼ cup) self-raising flour
- 280g cake flour
- 250ml (1 cup) sour cream
- 125ml (½ cup) coconut cream
- 125ml (½ cup) mascarpone
- 125ml (½ cup) cream cheese
- 30ml (2 tbsp) icing sugar
- zest of 1 lemon
- zest of ½ an orange
- 250ml (1 cup) cream, stiffly whipped
- 100g desiccated coconut, toasted, to garnish
Preheat the oven to 180°C.
For the cake, cream the butter, sugar, orange and lemon zest and orange juice until light and fluffy. Add the eggs oneat a time, beating after each addition.
Sift the flours together and add small amounts of the flour to the butter mixture, alternating with the sour cream, until combined.
Spoon the batter into a greased cake tin and bake until cooked, about 1 hour 30 minutes. Turn out on a rack to cool.
For the icing, combine all the ingredients and mix well. Fold in the cream. Spread the icing over the cooled cake and sprinkle with the toasted coconut.