for 8 pieces

Cake mixture

100 g	white flour
150 g	sugar
150 g	coconut flake
150 g	shelled ground almonds
1 parcel	vanilla sugar
1 tsp	baking powder
1 tsp	sodium bicarbonate
2 ½ dl	coconut milk
1 dl	sunflower oil

Citrus drizzle

1 dl	orange juice
1 tbsp	lemon juice
40 g	icing sugar

Topping

1 dl	orange juice
25 g	sugar
1	organic orange, thinly sliced
40 g	coconut strips
20 g	almond, coarsely chopped

How it's done

Cake mixture

In a bowl, mix the flour with all the other ingredients up to and including the sodium bicarbonate. Stir in the coconut milk and oil. Transfer the cake mixture to the prepared tin.

To bake

Approx. 40 mins. in the lower half of an oven preheated to 180°C, then remove and allow to cool slightly, prick firmly all over with a wooden skewer.

Citrus drizzle

Mix together the orange juice, lemon juice and icing sugar. Pour the drizzle over the cake, leave to stand for approx. 10 mins. Remove the cake from the tin, leave to cool on a rack.

Topping

Bring the orange juice and sugar to the boil in a pan. Add the orange slices, cover and simmer over a low heat for approx. 15 mins. until the orange peel is soft, leave to cool. Garnish the cake with the orange slices, coconut and almonds.

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