Orange - coconut cake

Smelly problem arose in the house. I picked the oranges from one of our trees to let the new harvest enjoy the nutrients, but I had too many.

One full bag, and not so many enthusiasts to eat it. Luckily I stumbled upon this recipe on one of the Finnish blogs I check every now and then, and it looked like it should become a family favorite as hubby likes coconut and everybody likes a savory orange kick.

Ingredients

1 cup, (2 ½ dl) pastry or all purpose flour (NOT bread flower)
1 cup (2 ½ dl) grits
1 cup shredded coconut

1 cup sugar

1 cup oil (any oil that is tasteless, and light)

1 cup orange juice

10 gr, 2 tsp baking powder
4 eggs
orange zest, from 2 oranges
1 tsp vanilla extract
coconut for decoration

Juice for moisturizing 
1 cup apple juice 

1 tbsp lemon juice 
130 gr sugar (1/2 cup). I tried. If you ask me CUT the sugar at least in half, and I might not add any sugar if it is served without the unsweetened whipped cream. If you plan to serve it with the whipped cream, try with the full amount of sugar. You decide. There will be a second try, trust me :).

Serving

unsweetened whipped cream (optional), decorated with few mint or basil leaves

Line the bread pans with baking sheets. In my case the old fashioned brean pan worked better than the silicon, the cake came out higher and less burned on the surface.

Preheat the oven to 350 F, 180 C.

Mix eggs with the sugar, and add the oil, orange zest, orange juice, until well combined. Add the tsp of vanilla, and pinch of salt (optional, but whenever I add vanilla to a batter, especially with grits, salt comes automatically).

Mix in the dry ingredients lightly, aiming for an even batter. No need to overmix.

Place the batter in two bread forms,  and bake for 40-50 minutes, until the top is golden brown and a toothpick comes out clean. I turned the heat a bit higher at the beginning, hence the little bit burned top, and in my oven 40 minutes would have been enough, so keep an eye on it.

While the cake is baking, bring the orange juice with the sugar to boiling point, and boil it for couple of minutes until sugar is properly dissolved. Let it cool slightly.

When the cake is ready pour the juice on top of the cake as it comes out of the oven.

Let it cool slightly, then cool for at least 2 hour in the fridge before serving.

Enjoy by itself or with whipped cream if desired.

Bon appétit!