Orange-Coconut Cakes
Ingredients
- 1 cup butter, chopped, softened ⓘ
- 1 cup granulated sugar ⓘ
- 1 None orange, zested + orange rind, julienned, to serve ⓘ
- 2 None eggs ⓘ
- 1 cup desiccated coconut ⓘ
- 1 cup self-rising flour, sifted ⓘ
- 1/2 cup milk ⓘ
- 1/3 cup orange juice ⓘ
- None None Icing ⓘ
- 1/2 lb cream cheese, chopped, softened ⓘ
- 1 cup powdered sugar, sifted ⓘ
Instructions
- Preheat oven to 350°F. Lightly grease 10 mini loaf pans.
- Cream butter, sugar and orange zest until light and fluffy. Add eggs, 1 at a time, beating well after each addition. Add coconut. Fold in flour alternately with milk and juice, until just combined. Transfer to prepared pans and bake for 20-25 mins, until a skewer inserted in the center comes out clean. Let cool in pans for 5 mins then transfer to a wire rack to cool completely.
- Meanwhile, to make the icing, beat cream cheese until smooth. Gradually add powdered sugar and orange juice, beating until smooth. Spread over cooled cakes. Sprinkle with toasted coconut and orange rind.
Nutrition & Diet Analysis (per serving)
953
kcal
48% DV
Protein
Fat
Carbs
* % Daily Values based on a 2,000 calorie diet (FDA 2020).