the best orange & coconut cake ever
This recipe will fill one standard kugelhopf tin. The palm sugar really adds to the earthy sweetness of the cake - if you can't find it, try raw cane sugar instead.
  • 225g butter
  • 1¾C sugar
  • 2tbsp palm sugar (grated)
  • 4 eggs
  • ¼C orange juice
  • 2tbsp orange zest
  • 250ml natural yoghurt
  • 1½C plain flour
  • 1C shredded coconut
  • 1 tsp baking soda
How to make it
  1. Let the butter come to room temperature. Chop it into fat cubes and toss it in the large bowl of a stand mixer with the sugar and grated palm sugar. Beat until it is light and fluffy and pale. (If you don't have a stand mixer, a hand held mixer or a wooden spoon + enormous biceps will do the job too).
  2. Zest the orange and then juice it. I got slightly less than ¼C of juice. Toss the juice, zest, eggs and yoghurt into the butter mixture and stir well to combine. It will look lumpy and curdled but that is ok.
  3. Sift the plain flour and baking soda into the bowl then toss the shredded coconut in as well. Stir well to combine.
  4. Tip the mixture into a well greased kugelhopf tin and bake it in a 170C oven for an hour, checking at 50 minutes to see if it's done. A skewer poked through the middle of the cake should come out with a very light crumb attached. Let the cake cool in the tin for 10-15 minutes before upending it onto a rack to cool completely.
Recipe by onebitemore at