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A cake for day three of Yoghurt Week. One I've made twice now. The flavour of coconut and orange together is just glorious and the texture of the cake is really fluffy. This cake is a joy to make and a joy to eat.


I frosted the cake with orange flavoured icing and topped it with giant buttons and sprinkles. Not my best attempt at icing, but it tasted good.




















Frosted Coconut Orange Cake
adapted from Cakes
by Rachel Lane & Carla Bardi

½ cup milk
½ cup Total Greek Yoghurt
¾ cup shredded coconut
½ cup freshly squeezed orange juice
½ cup/125g butter, softened
1 cup caster sugar
zest of 1 orange
2 cups plain flour
2 tsp baking powder
a pinch of salt


Frosting

2 cups icing sugar
2 tbsp melted butter
2 tbsp freshly squeezed orange juice


Colour as required.

In a bowl mix together the milk, yoghurt, coconut and orange juice. Cover the bowl and leave to stand while you work on the rest of the cake.

Preheat the oven to 170f/325c/gas mark 3. Line your cake tin with greaseproof paper or a liner. My cake tin is a 9 inch/23cm one, but if your tin is slightly different then just keep an eye on the cake as it gets near to the end of baking.

In a large bowl beat together the sugar, butter and orange zest until light and creamy then add the eggs one at a time, continuing to beat as you do so. Gradually beat in the flour, baking powder and salt. Adding some of the coconut mixture after each addition of flour until it is all used.

Spoon the cake mixture into your pan and bake for 40-50 minutes. Check the cake is ready by inserting a skewer, toothpick or as my mum does, a fine knitting needle. If it comes out clean, then the cake is done.

For the frosting mix together the melted butter and icing sugar and add a little orange juice at a time until you have the desired consistency. Add colour at this point, if you wish.

And on to other news, we have a winner for this month's No Croutons Required.

This month's challenge was to create a vegetarian soup or salad featuring the humble courgette or zucchini as it is sometimes known and it was a humdinger of a round. All the entries were so varied and mouth-watering. I am sure it was hard for everyone to choose, but one entry took the lead and was triumphant.

So, without further ado I would like to congratulate Vanessa from Sweet Artichoke, who won with her luscious Zucchini and Lentils Cold Soup. And to tie-in nicely with Yoghurt Week, I would like to point out that the soup contains yoghurt. He, he, it couldn't have worked out better.


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