Kiddipedia
The festive season is just around the corner! For some, this is an exciting time and for others, it can be incredibly stressful.
Ever sit there and worry about what plate you’re going to bring along to a party? Worry no more with this gorgeous Orange and Yoghurt Coconut Cake from McKenzie’s.
This cake is guaranteed to satisfy the taste buds of all guests!
Orange & Yoghurt Coconut Cake
Preparation time: 25 minutes
Cooking time: 1 hour
Serves: 10-12
Ingredients:
1 cup sunflower or light olive oil
1 cup natural yoghurt
1 cup caster sugar
3 extra large eggs ⅓ cup orange juice
1 tbsp finely grated orange rind
2 cups self-raising flour
¾ cup McKenzie’s Fine Desiccated Coconut
1 tsp McKenzie’s Baking Powder
250g cream cheese, diced and softened
3 cups icing sugar
Finely grated rind of 1 orange
2 cups McKenzie’s Shredded Coconut
Method:
- Pre-heat oven to 180°C (160°C fan-forced). Grease and line a 20cm round cake pan.
- In a large mixing bowl, whisk the oil, yoghurt, sugar, eggs, orange rind and juice until well combined. Add the flour, coconut and baking powder. Mix well.
- Pour batter into prepared cake pan and bake for 1 hour, or until an inserted skewer comes out clean. Allow to cool slightly before removing from pan to cool completely. Chill until required.
- Place cream cheese in the bowl of an electric mixer and beat until smooth. Gradually fold in the icing sugar until all is incorporated. Add the orange rind and mix well.
- Cut the cake into three layers and dollop some of the cream cheese mixture onto the base. Spread evenly. Top with middle layer and repeat with cream cheese. Place top of cake on the stack and coat the outside with the cream cheese mixture. Press on the coconut and refrigerate until ready to serve.
TIP: For a taller celebration cake (as pictured), simply double the recipe.
McKenzie’s has launched a free, downloadable Coconut Bliss eBook, packed full of delicious coconut recipe inspiration for summer and the festive season.
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