Soft Orange Coconut Cake | RECIPE

This is the kind of cake that makes the kitchen smell like someone competent lives there. It is simple, soft, bright from fresh orange juice, and made in one bowl without a mixer. The coconut gives it a tender crumb and a little extra body, while the orange syrup keeps it moist even the next day.

It works for morning coffee, Shabbat afternoon, or the very serious household emergency known as “we need something sweet.”

Yield: 1 large loaf cake or 1 round cake

Prep time: 10 minutes

Bake time: 35-40 minutes

Ingredients

Cake

3 large eggs, about 150g

200g sugar (1 cup)

150g neutral oil, such as canola or sunflower oil (¾ cup)

240g fresh orange juice (1 cup)

Zest of 1 orange

45g ground coconut (½ cup)

250g flour (2 cups)

10g baking powder (1 packet / 2 tsp)

Syrup

60g fresh orange juice (¼ cup)

25g sugar (2 tbsp)

Optional topping

A little ground coconut or sliced almonds

Instructions

Prepare oven and pan: Preheat the oven to 170°C (340°F). Grease one large loaf pan or one 22-24cm round pan.

Mix wet ingredients: In a large bowl, whisk the eggs and sugar until the mixture lightens slightly. Add the oil, orange juice, and orange zest, and whisk until smooth.

Add dry ingredients: Add the coconut, flour, and baking powder. Mix just until the batter is smooth and no dry flour remains. Do not overmix, or the cake will lose some of its softness.

Bake: Pour the batter into the prepared pan. Sprinkle with a little coconut or sliced almonds, if using. Bake for 35-40 minutes, until the top is golden and a toothpick inserted into the center comes out with moist crumbs.

Make syrup: While the cake bakes, heat the orange juice and sugar in a small saucepan or microwave-safe bowl until the sugar dissolves.

Soak cake: When the cake comes out of the oven, pour the syrup gently over the hot cake. Let it absorb before slicing.

Serve: Let the cake cool at least 20-30 minutes before cutting. It keeps well covered at room temperature for 2 days.