Coconut and Orange Cake Recipe

Ingredients :

225 g self raising flour

pinch of salt

125 g mixture of butter or margarine and white cooking fat or lard

125 g caster sugar

50 g desiccated coconut

finely grated peel of 1 small washed and dried orange

1 Grade 2 egg, beaten

6 tbsp cold milk

1/2 tsp vanilla essence

1. Brush a 6" (15 cm) round cake tin with melted white cooking fat.
2. Line with greaseproof paper and brush with more fat.
3. Alternatively, line with non-stick parchment paper without greasing.
4. If using a non-stick tin, line base only.
5. Sift flour and salt into a bowl.
6. Add fats and rub in finely with fingertips.
7. Toss in sugar, coconut and orange peel.
8. Using a fork, mix to a stiffish consistency with the egg, milk and essence, stirring briskly without beating.
9. When smoothly combined, spread into prepared tin and bake 1 1/4 to 1 1/2 hours in cool oven, 325F, Gas 3 for until well risen and golden.
10. To test for doneness, push a thin metal skewer or wooden cocktail stick gently into center.
11. If it comes out clean with no uncooked mixture clinging to it, then the cake is ready.
12. If not, return to oven for a further 10-20 minutes.
13. Leave to cool on a wire rack and peel away lining paper when cold.
14. Store in an airtight container.

Almost tropical in flavor, this is a reliable cake for family eating.

Cuts into about 8 wedges

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