Orange-Coconut Cakes

Name: Orange-Coconut Cakes
Ingredients: 1 cup butter, chopped, softened; 1 cup granulated sugar; 1 None orange, zested + orange rind, julienned, to serve; 2 None eggs; 1 cup desiccated coconut; 1 cup self-rising flour, sifted; 1/2 cup milk; 1/3 cup orange juice; None None Icing; 1/2 lb cream cheese, chopped, softened; 1 cup powdered sugar, sifted; 1 tbsp orange juice; None None toasted coconut, to serve

13 ingredients

3 steps

Ingredients

1 cup butter, chopped, softened
1 cup granulated sugar
1 None orange, zested + orange rind, julienned, to serve
2 None eggs
1 cup desiccated coconut
1 cup self-rising flour, sifted
1/2 cup milk
1/3 cup orange juice
None None Icing
1/2 lb cream cheese, chopped, softened
1 cup powdered sugar, sifted
1 tbsp orange juice
None None toasted coconut, to serve

Directions

1

Preheat oven to 350°F. Lightly grease 10 mini loaf pans.
2

Cream butter, sugar and orange zest until light and fluffy. Add eggs, 1 at a time, beating well after each addition. Add coconut. Fold in flour alternately with milk and juice, until just combined. Transfer to prepared pans and bake for 20-25 mins, until a skewer inserted in the center comes out clean. Let cool in pans for 5 mins then transfer to a wire rack to cool completely.
3

Meanwhile, to make the icing, beat cream cheese until smooth. Gradually add powdered sugar and orange juice, beating until smooth. Spread over cooled cakes. Sprinkle with toasted coconut and orange rind.