Ingredients:
- 3 eggs
- ½ cup sugar
- ¾ cup oil
- 1 cup orange juice
- 1.5-2 cups self-rising flour (or gluten-free flour + 1.5-2 teaspoons baking powder)
- ½ cup shredded coconut
Instructions:
- Prepare the Batter: In a large bowl, mix the eggs and sugar until well combined. Add the orange juice and oil, then gradually add the flour and shredded coconut. Mix until smooth.
- Bake: Pour the batter into a baking pan and bake at 170°C (gas mark 3-4) for about 45 minutes, or until a toothpick inserted into the center comes out clean. Let the cake cool before serving.
Recipe reference and US measures
US measures and estimates below are retained from the existing recipe reference.
Quick Coconut and Orange Cake
- Yield: Not stated
- Prep: Not stated
- Cook: About 45 minutes at 170°C (about 340°F)
- Total: About 45 minutes, plus preparation and cooling
A simple orange-juice cake with shredded coconut and a gluten-free flour option.
Ingredients
- 3 eggs
- ½ cup sugar (about 100 g)
- ¾ cup oil (about 180 ml)
- 1 cup orange juice (about 240 ml)
- 1½–2 cups self-rising flour (about 180–240 g), or gluten-free flour with 1½–2 tsp baking powder
- ½ cup shredded coconut (about 40 g)
Directions
- Mix the eggs and sugar until combined. Add the orange juice and oil.
- Gradually add the flour and shredded coconut, mixing until smooth.
- Pour the batter into a baking pan. Bake at 170°C (about 340°F; Gas Mark 3–4) for about 45 minutes, until a skewer inserted in the centre comes out clean.
- Cool before serving.
Notes: The source gives a range of 1½–2 cups flour and does not state the pan size or yield. For the gluten-free option, use the stated baking powder amount and check the flour and other packaged ingredients.
Leave a Reply