Orange Marmalade Cake

This crumbly but not so dense orange marmalade cake with desiccated coconut is not too sweet – just to my liking.

Total Time

1hr 15min

4.0

2 Ratings

Author: Anncoo Journal

Servings:

Ingredients

•

4.5 oz

Butter

•

2/3 cup

Caster Sugar

•

Eggland's Best Classic Eggs

•

1/2 tsp

Vanilla Extract

•

Lemon , freshly squeezed

•

Oranges , zested

•

2 Tbsp

Orange Marmalade

•

1/2 cup

Unsweetened Shredded Coconut

•

1 3/4 cups

Self-Rising Flour

•

1/2 cup

Milk

Cooking Instructions

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.

Beat Butter (4.5 oz) and Caster Sugar (4 oz) with electric mixer until light and fluffy. Add Eggland's Best Classic Eggs (2) , one at a time beating thoroughly after each addition followed by Vanilla Extract (1/2 tsp) and juice from Lemon (1) and mix well.

Stir in Orange Marmalade (2 Tbsp) and Oranges (2) zest with a rubber spatula, then Unsweetened Shredded Coconut (1.5 oz) , Self-Rising Flour (8 oz) and 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

CALORIES

472

FAT

23.5 g

PROTEIN

7.9 g

CARBS

61.0 g