1/2 cup coconut
1/2 cup milk
125 grams butter
1 cup caster sugar
1 tablespoon grated orange rind
1, 1/2 cups self-raising flour
1/2 cup milk (extra)
Combine coconut & milk in a bowl, stand 1 hour.
Cream butter, sugar, & orange rind until light and fluffy, add eggs 1 at a time, beating well after each addition.
Stir in sifted flour, coconut mixture & extra milk alternatively.
Pour into a greased flexi-try (9x6" - if cooking in an oven - metal trays are fine - grease with butter and paper).
Bake in a moderate oven for 45-50 minutes or until cooked when tested.
Cool on a wire rack, top with orange icing.
Add 1, 1/2 sifted icing sugar, 1-2 teaspoons of soft butter and 1-2 tablespoons of orange juice.
Notes from this recipe:
Despite how many times i cook cakes in the BBQ, sometimes i still forget my own rules!
- Less is more in regards to temperature - you can always bake for longer (See how the outside of my cake cooked faster than the middle...) once i corrected the temperature it puffed up through the middle - mint slice style. - who cares it still tastes good and is very fluffy and yummy.
I miss you still, and these cakes make me remember all the fun we had running around Riverwood at your house :)