Super Soft Orange Coconut Cake

Nutrition values are AI-estimated based on ingredients.

• 4 medium-sized eggs
• 3/4 cup (150g) caster sugar
• 1 teaspoon vanilla essence
• A pinch of salt
• 1/2 cup (125ml) refined sunflower oil
• 130 ml milk
• 1/4 cup (60ml) fresh orange juice
• Zest of one orange
• 40g (1/2 cup) desiccated coconut powder
• 300g (2.5 cups) all-purpose flour
• 1 tablespoon baking powder
• 2-3 tablespoons honey
• Additional desiccated coconut
• Finely chopped pistachios

1. 1Combine eggs, sugar, vanilla essence, and salt in a large bowl, then beat with an electric mixer for 2-3 minutes until smooth, creamy, and fluffy.
2. 2Add refined sunflower oil, milk, fresh orange juice, orange zest, and desiccated coconut powder to the egg mixture, then gently mix on slow speed for 1 to 1.5 minutes until well combined.
3. 3In a separate bowl, sieve all-purpose flour and baking powder together, then mix thoroughly with a spatula.
4. 4Add the dry ingredients to the wet batter in two batches, gently folding each addition with a hand whisk until just combined without overmixing.
5. 5Grease an 8x6 inch square cake tin with oil and line with parchment paper, then pour the batter into the tin and tap 2-3 times to release air bubbles.
6. 6Preheat the oven (OTG) at 180°C for 10 minutes.
7. 7Bake the cake in the preheated oven at 170°C for 40-45 minutes.
8. 8Remove the golden-brown cake from the oven and cover with a clean kitchen towel to cool completely on a wire rack.
9. 9Once cooled, demold the cake, remove parchment paper, and gently trim off the slightly uneven top layer with a serrated knife.
10. 10Brush 2-3 tablespoons of honey evenly over the top surface of the cake.
11. 11Generously sprinkle desiccated coconut and finely chopped pistachios over the honey layer.
12. 12Slice the finished cake into 12 square pieces for serving.

These instructions are our analysis of the original video. Watch on YouTube →