Temperatures crossed 20 C yesterday. I think that calls for another bright, fruity treat, following this creamy and zingy lemon & grapefruit cake. Orange and coconut is just the right combination. Close your eyes, take a bite of this cake, and get transported to a tropical haven.
I'm sitting here, writing this post, and wondering how five weeks has just flown by. This week I'm back to uni for a hectic and study-filled exam term up ahead. Let's not forget the fact that the weather is amazing, which calls for studying on the grass, picnics with friends and Pimms (once exams are done!). It's going to be a tough month and a half or so, but I know I can make it through!
Anyways, back to what matters - this cake. The shreds of coconut add a subtle sweetness, some really great texture and of course, a punch of tropical flavor. The orange zest brings this cake to life, and the almond flour keeps it utterly moist. No one wants a dry cake now, do they?
I was going back and forth between whether this needed frosting, a light glaze or nothing at all. As you can hopefully tell, I went with the third option and I'm so glad I did. For one, if eating this for breakfast or an afternoon snack, added sugar is completely unnecessary. We're always going for healthy and delicious here, remember? Plus, this way, the wonderful flavors in the cake are left to shine for themselves and could otherwise get hidden under and sugary topping.
This cake ends up baking really nice and high and forms a gorgeous golden brown crust as it does. Not sure why I haven't done this yet, but I bet it would be really nice to take a lovely thick slice, toast it and smear it with just a dab of butter. Oooh, I can just see the butter melting into the cake. Butter or not, this cake has an extremely high yum factor. Get baking!
Ingredients
1 1/4 cup milk
1/2 cup dessicated coconut, unsweetened
1 1/2 cup flour plain flour
1/2 cup almond flour
2 tsp baking powder
1/2 tsp baking soda
pinch of salt
1/4 cup coconut oil, room temperature
3/4 cup unrefined sugar
1 tsp vanilla
2 eggs
1 1/2 tbsp freshly grated orange zest
Instructions
Preheat the oven to 180 C and line a loaf baking pan with parchment paper. Set aside.
In a small bowl, combine the milk and coconut and let them sit while you get on with the next few steps.
In a medium bowl, mix together the flour, almond flour, baking powder, baking soda and salt.
In a separate, large bowl, beat together the coconut oil and sugar until sugar is well blended in. Add in the eggs and vanilla and beat again until light and fluffy.
Into the egg mixture, add in half the milk/coconut mixture and half the dry ingredients. Stir until just combined. Add the remaining of both the mixtures and stir just until batter is smooth. Finally, add the orange zest and stir in gently.
Pour the batter into the prepared baking pan and bake for 60 minutes or until top is golden brown and a toothpick inserted comes out just about clean (a few crumbs hanging are perfect!).
Cool in pan for 10-15 minutes, then transfer to a wire rack to cool completely.
Enjoy!
I'm sitting here, writing this post, and wondering how five weeks has just flown by. This week I'm back to uni for a hectic and study-filled exam term up ahead. Let's not forget the fact that the weather is amazing, which calls for studying on the grass, picnics with friends and Pimms (once exams are done!). It's going to be a tough month and a half or so, but I know I can make it through!
Anyways, back to what matters - this cake. The shreds of coconut add a subtle sweetness, some really great texture and of course, a punch of tropical flavor. The orange zest brings this cake to life, and the almond flour keeps it utterly moist. No one wants a dry cake now, do they?
I was going back and forth between whether this needed frosting, a light glaze or nothing at all. As you can hopefully tell, I went with the third option and I'm so glad I did. For one, if eating this for breakfast or an afternoon snack, added sugar is completely unnecessary. We're always going for healthy and delicious here, remember? Plus, this way, the wonderful flavors in the cake are left to shine for themselves and could otherwise get hidden under and sugary topping.
This cake ends up baking really nice and high and forms a gorgeous golden brown crust as it does. Not sure why I haven't done this yet, but I bet it would be really nice to take a lovely thick slice, toast it and smear it with just a dab of butter. Oooh, I can just see the butter melting into the cake. Butter or not, this cake has an extremely high yum factor. Get baking!
Ingredients
1 1/4 cup milk
1/2 cup dessicated coconut, unsweetened
1 1/2 cup flour plain flour
1/2 cup almond flour
2 tsp baking powder
1/2 tsp baking soda
pinch of salt
1/4 cup coconut oil, room temperature
3/4 cup unrefined sugar
1 tsp vanilla
2 eggs
1 1/2 tbsp freshly grated orange zest
Instructions
Preheat the oven to 180 C and line a loaf baking pan with parchment paper. Set aside.
In a small bowl, combine the milk and coconut and let them sit while you get on with the next few steps.
In a medium bowl, mix together the flour, almond flour, baking powder, baking soda and salt.
In a separate, large bowl, beat together the coconut oil and sugar until sugar is well blended in. Add in the eggs and vanilla and beat again until light and fluffy.
Into the egg mixture, add in half the milk/coconut mixture and half the dry ingredients. Stir until just combined. Add the remaining of both the mixtures and stir just until batter is smooth. Finally, add the orange zest and stir in gently.
Pour the batter into the prepared baking pan and bake for 60 minutes or until top is golden brown and a toothpick inserted comes out just about clean (a few crumbs hanging are perfect!).
Cool in pan for 10-15 minutes, then transfer to a wire rack to cool completely.
Enjoy!
