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Baking and Desserts

Honey, Orange & Coconut Cake

Ingredients serves 8
Suggested Honey:ITALIAN CHESTNUT

• 150g (5½ oz) strained Greek yogurt
• 125g (4oz) Rowse set honey
• 125ml (4fl oz) sunflower oil
• 3 eggs, lightly beaten
• 125g (4oz) caster sugar
• 75g (3oz) desiccated coconut
• 250g (9oz) plain flour
• 10ml (2 tsp) baking powder
• grated zest 1 orange
• For the filling:
• 75ml (5 tbsp) Rowse set honey
• 150ml (¼ pint) crème fraîche
• or whipping cream, whipped
• toasted coconut to decorate

Method

1

Preheat the oven to 180°C/350°F/Gas 4. Grease and base line 2 x 20cm (8 inch) sandwich tins. In a large bowl, beat the yogurt, honey, oil, eggs, sugar, coconut, flour, baking powder and orange zest together.

2

Divide the mix between the two tins and bake for 25-30 minutes, until risen and just firm. Leave to cool for 10 minutes then turn out onto a wire rack to cool.

3

Spread the honey over one cake, top with cream or crème fraîche and place the other cake on top. Sprinkle with slivers of toasted coconut and serve.