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Orange Marmalade Cake
Recipe

10 INGREDIENTS • 6 STEPS • 1HR 15MINS

Orange Marmalade Cake

4
2 ratings
This crumbly but not so dense orange marmalade cake with desiccated coconut is not too sweet – just to my liking.
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Anncoo Journal
Hi, I’m Ann Low, from the sunny island – Singapore. I believe that cooking and baking are an art, and I want to share my experiences with everyone in the world. My recipes are quick and easy with a focus on natural ingredients.
http://www.anncoojournal.com/
This crumbly but not so dense orange marmalade cake with desiccated coconut is not too sweet – just to my liking.
1HR 15MINS
Total Time
$1.25
Cost Per Serving
Ingredients
Servings
6
US / Metric
Butter
1/2 cup
Lemon
1
Lemon, freshly squeezed
1 Tbsp juice per 6 servings
Orange
2
Oranges, zested
Orange Marmalade
2 Tbsp
Orange Marmalade
Unsweetened Shredded Coconut
1/2 cup
Unsweetened Shredded Coconut
Self-Rising Flour
1 3/4 cups
Self-Rising Flour
Milk
1/2 cup
Nutrition Per Serving
VIEW ALL
Calories
472
Fat
23.5 g
Protein
7.9 g
Carbs
61.0 g
Add to plan
logo
Orange Marmalade Cake
Save
author_avatar
Anncoo Journal
Hi, I’m Ann Low, from the sunny island – Singapore. I believe that cooking and baking are an art, and I want to share my experiences with everyone in the world. My recipes are quick and easy with a focus on natural ingredients.
http://www.anncoojournal.com/
Cooking InstructionsHide images
step 1
Preheat the oven to 350 degrees F (180 degrees C).
step 2
Grease a 7-inch round cake pan or a loaf pan and line base with parchment paper.
step 3
Beat Butter (1/2 cup) and Caster Sugar (2/3 cup) with electric mixer until light and fluffy. Add 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.
step 4
Stir in Orange Marmalade (2 Tbsp) and Oranges (2) zest with a rubber spatula, then Unsweetened Shredded Coconut (1/2 cup), Self-Rising Flour (1 3/4 cups) and Milk (1/2 cup).
step 4 Stir in Orange Marmalade (2 Tbsp) and Oranges (2) zest with a rubber spatula, then Unsweetened Shredded Coconut (1/2 cup), Self-Rising Flour (1 3/4 cups) and Milk (1/2 cup).
step 5
Spread mixture into cake pan; bake for about 60 minutes or until a skewer put into the center of the cake comes out clean.
step 5 Spread mixture into cake pan; bake for about 60 minutes or until a skewer put into the center of the cake comes out clean.
step 6
Leave the cake to cool in pan for 5 minutes, then take the cake from the rack to cool completely.
step 6 Leave the cake to cool in pan for 5 minutes, then take the cake from the rack to cool completely.
Tags
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Asian
Shellfish-Free
Kid-Friendly
Vegetarian
Dessert
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