Warm coconut orange cake

What you need: Makes one 8-inch cake

1 cup all-purpose flour

1 tsp baking powder

Pinch of salt

3/4 cups white sugar

1/2 cup vegetable oil

2 eggs, at room temperature

1 tsp vanilla

1/2 cup orange juice

1/2 tsp freshly grated orange zest

1/4 cup coconut milk

For the orange glaze:

3 Tbsp confectioner sugar

1 Tbsp orange juice

1/4 cup or more dessicated coconut flakes

Preheat oven to 325 degrees F. Grease and dust an 8-inch round cake pan with flour. Sift salt, flour and baking powder. Set aside.

In a bowl, beat eggs, sugar, oil and vanilla until light and fluffy. Pour in the flour slowly and beat on low speed until combined.

Add in the orange juice and zest. Give it one quick whisk. Finally add in the coconut milk and stir together to combine.

Pour the batter into the prepared cake pan and bake for 30-35 minutes, or until a skewer inserted into the center of the cake comes out clean. Allow to cool.

To make the orange glaze, combine the orange juice and confectioners’ sugar. Mix thoroughly to get rid of lumps.

Pour it over the cooled cake. Sprinkle the dessicated coconut. Serve at room temperature. Enjoy!

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