This crumbly but not so dense orange marmalade cake with desiccated coconut is not too sweet – just to my liking.
Author: Anncoo Journal
Unsweetened Shredded Coconut
Preheat the oven to 350 degrees F (180 degrees C).
Grease a 7-inch round cake pan or a loaf pan and line base with parchment paper.
Butter (1/2 cup)
Caster Sugar (2/3 cup)
with electric mixer until light and fluffy. Add
, one at a time beating thoroughly after each addition followed by
Vanilla Extract (1/2 tsp)
Lemon Juice (1 Tbsp)
and mix well.
Orange Marmalade (2 Tbsp)
zest with a rubber spatula, then
Unsweetened Shredded Coconut (1/2 cup)
Self-Rising Flour (1 3/4 cups)
Milk (1/2 cup)
Spread mixture into cake pan; bake for about 60 minutes or until a skewer put into the center of the cake comes out clean.
Leave the cake to cool in pan for 5 minutes, then take the cake from the rack to cool completely.
Nutrition Per Serving
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