Orange and coconut teacake
This Orange and Coconut Teacake combines citrusy orange zest with tropical coconut for a light, flavorful dessert. Easy to make, it’s perfect for tea time or as a sweet treat.
Cook time 30 min
Prep time 30 min
Ingredients:
2 tsp butter2 tsp sugar
1 egg
2 tsp vanilla extract
1/4 cup self-raising flour
1/3 cup milk (1% fat)
2 tbsp orange zest
1 tbsp orange juice
1/2 cup dried coconut meat
This Orange and Coconut Teacake is a delightful blend of citrusy zest and tropical coconut flavor. It's a perfect treat for tea time or a light dessert. With simple ingredients and an easy-to-follow recipe, you can whip up this tasty teacake in no time.
Instructions:
- Preheat your oven to 350°F (180°C). Grease and line a small loaf pan with parchment paper.
- In a mixing bowl, beat together the butter and sugar until the mixture becomes light and fluffy. This should take about 2-3 minutes.
- Add the egg and vanilla extract to the butter-sugar mixture. Beat well until fully combined.
- Add the self-raising flour to the mixture gradually, mixing continuously to ensure there are no lumps.
- Stir in the milk gradually, followed by the orange juice. Mix until the batter is smooth and well combined.
- Gently fold in the orange zest and dried coconut meat. Ensure they are evenly distributed throughout the batter.
- Pour the mixture into the prepared loaf pan, smoothing the top with a spatula.
- Place the pan in the preheated oven and bake for about 25-30 minutes, or until a toothpick inserted into the center comes out clean.
- Allow the teacake to cool in the pan for about 10 minutes before transferring it to a wire rack to cool completely.
- Slice and serve the teacake with a cup of tea or coffee. Enjoy!
Once baked, the Orange and Coconut Teacake is a moist and flavorful delight that can be enjoyed on its own or with a light glaze. It's a versatile treat perfect for any occasion, bringing a hint of tropical and citrus flavors to your table.
Orange and coconut teacake FAQ:
Bake the teacake in a preheated oven at 350°F (180°C) for about 25-30 minutes. Check for doneness by inserting a toothpick into the center; it should come out clean.
The teacake is done when it is golden brown on top and a toothpick inserted in the center comes out clean. If it’s still wet, extend the baking time by a few minutes.
You can substitute the self-raising flour with all-purpose flour by adding 1/2 teaspoon of baking powder for each cup of flour. Additionally, you could replace the milk with a non-dairy milk alternative if needed.
Store any leftover teacake in an airtight container at room temperature for up to 3 days, or in the refrigerator for about a week. For longer storage, consider freezing it for up to 3 months.
A small loaf pan, typically around 8x4 inches, is recommended for this recipe. This size helps achieve the right thickness for even baking and texture.
Tips:
- For a more intense orange flavor, consider adding an extra tablespoon of orange zest.
- Make sure not to overmix the batter to avoid a dense cake. Mix just until the ingredients are combined.
- If you prefer a sweeter cake, you can slightly increase the amount of sugar.
- To enhance the coconut flavor, you can lightly toast the dried coconut meat before adding it to the batter.
- Ensure that the butter and egg are at room temperature for better mixing and consistency.
- A light dusting of powdered sugar or a drizzle of orange glaze can be added before serving for extra sweetness and presentation.
Nutrition per serving
10 ServingsCalories 70kcal
Protein 1.59g
Carbohydrates 8g
Fiber 0.86g
Sugar 4.41g
Fat 3.57g
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