ORANGE & MILKY COCONUT CAKE

Another unusual cake, that tastes just amazing. I found this recipe some time ago in an old church booklet from Sithney, [between Helston and Breage] when I went exploring some of my roots in that area. I am into Genealogy as well as baking. The cake is light as a feather with a soft texture, because the coconut has absorbed so much milk.

Oil and line a loaf tin [9” x 5”] with baking parchment. Easy to lift out then too. Use proper cup measures.

Soak ½ a cup of desiccated coconut in half a cup of milk, in a basin for at least an hour. The milk will have been absorbed completely.

4 oz butter

1 cup caster sugar

the zest of a large orange

Cream the above together until light and fluffy.

Whisk in:

2 beaten eggs.

Fold in 1½ cups of SR flour, with a little extra milk to bring to a soft dropping consistency. Fold in the milky coconut.

Tip into your tin. Then bake for about 45 - 50 mins at 170 C. Lift out then cool on a rack.

Juice half of the orange. Sift 1½ cups of icing sugar into another bowl along with ½ oz of softened butter. Mix the sugar and butter with about 2 tablespoons of orange juice then top the cake. Grate more zest over the top. Sooooooooo yummy.