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Please take a moment to feast your eyes with this cake. It’s a crumbly, moist, melt I tour mouth cake yet its velvety texture makes you think you’ve died and gone to tropical cake heaven. The combination of not one citrus fruits, but two add a fresh tangy taste, while the addition of yogurt make this cake as light and moist.
Somehow my mom mentioned that she has a lot of fresh coconut that doesn’t know what to do with it. Naturally the first thing that comes to my mind is cake. So I went to bed with that last thought, thankfully I never fail to disappoint myself as I did all my cake thinking whilst asleep. I dreamt of a fluffy, moist velvety yet crumbly cake. Needless to say the first thing I did upon waling up the next morning was to write down the recipe. I’ve ended up making the cake three times (my mom had a lot of coconut) and am glad to say that I’ve now perfected what I think is the best coconut citrus cake or as I like to call it the triple c cake.
I used fresh concnut (cause that’s what we had on hand). I imagine, dried coconut will work also, but the taste will differ. I can’t comment on how difficult (or not) it is to shred fresh coconuts , but am sure it’s one of this tedious tasks that no one like to do, like shredding carrots for carrot cake for example, but one that in the end we need to do in order to get the taste desired.
Am sorry guys but I couldn’t resist not drizzling some chocolate on this cake.
You’re welcomed in advance.
Print Coconut and Citrus CakePrep Time: 30 minutes
Cook Time: 60 minutes
Total Time: 90 minutes
Yield: 12 - 14 servings
Original Sukarah recipe.
Ingredients
- 3 cups (345g) all purpose flour
- 2 tsp baking powder
- 1 tsp baking soda
- 1/2 tsp salt
- 2 cup (400g) white sugar
- 1/2 cup (113g) unsalted butter, room temperature
- 3 large eggs, room temperature
- Zest and juice of one orange
- Zest and juice of one lemon
- 3/4 cup (175g) natural unsweetened yogurt
- 2 cup (180g) fresh, unsweetened, shredded coconuts
Steps
- Preheat oven to 180C / 350 F / Gas mark 4.
- Grease a 9" springform cake pan. Dust with flour. Set aside.
- In a large mixing bowl, soft the flour, baking powder, baking soda and salt. Set aside.
- In a measuring cup, whisk the yogurt, lemon juice and orange juice together. Set aside.
- Place the butter and sugar n the bowl of the stand mixer, mix until it becomes light and fluffy. 5 - 8 minutes on medium high speed.
- Add the eggs, one after the other, mixing well after each addition. Add the zest of the orange and lemon. Beat for additional 2 minutes.
- Reduce the mixer speed to the slowest speed, and then gradually add the dry and liquid ingredients. Beginning and ending with the dry ingredients. Mix until just combined.
- Using a large metal spoon, fold in the half the coconuts.
- Place the cake batter into the prepared cake pan. Use an offset spatula to level the surface. Add the remaining coconut on top. Try to spread the coconut evenly on the cake.
- Bake in a preheated oven for 55 - 65 minutes, or until a skewer inserted in the center of the cake comes out clean.
- Once finished, cool on a wire rack. The cake is good for three days if stored in an airtight container in the fridge.
- Drizzle with melted chocolate (white chocolate goes really well with this cake imho). Enjoy.
We’d love to hear from you so if you try this cake, please let me know how it goes.
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