Orange and coconut cake

Orange and coconut cake

Total: 1 hr 20 min. | Active: 30 min.
Nutritional value / piece: 261 kcal
, Fat: 12 g
, Carbohydrate: 33 g
, Protein: 4 g
Why does it always have to be lemon cake? For this recipe, I've added a little coconut and orange to the mix. A magical creation befitting the season. The crunchy topping is made from a delicious mix of coconut and ginger. Simply serve with a cup of tea or coffee at your next coffee morning!


12 pieces


Please note: If you adjust the quantities yourself, it may happen that the recipe is not perfect. The quantities and cooking times of the ingredients are not automatically adjusted in the text. If you have any questions about the quantities in this recipe, the culinary professionals at Betty Bossi will be happy to help you:

Betty Bossi Koch-Center

Cake batter

100 g butter, soft
150 g icing sugar
1 pinch salt
3 eggs
1 organic orange, grated zest, juice set aside for the icing
150 g coconut milk yoghurt (e.g. KARMA)
2 tbsp coconut flakes
200 g light spelt flour
1 ½ tsp baking powder


100 g icing sugar
2 tbsp orange juice
3 tbsp Coco ginger mix
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One loaf tin (approx. 25 cm), greased or lined with baking paper

How it's done

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Cake batter

Beat the butter in a bowl until soft. Whisk in the icing sugar and salt. Add the eggs one at a time and continue to beat until the mixture becomes lighter in colour. Mix in the orange zest, yoghurt and coconut flakes. Mix the flour and baking powder, mix in and transfer to the prepared tin.

To bake

Approx. 50 mins. in the centre of an oven preheated to 180°C.

Remove from the oven, allow to cool for approx. 10 mins., remove from the tin, place on a rack and leave to cool completely.


Mix the icing sugar with 2 tbsp of the reserved orange juice. Pour the icing over the cake, scatter the coconut and ginger mix over the wet icing, leave to set.

Good to know
Shelf life: Wrap in cling film and keep in the fridge for approx. 3 days.

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