Orange and honey coconut cake with coconut cream recipe
This dense and decadent dessert is not only packed with sweet honey, zesty orange and creamy coconut flavours - it's also armed with a secret ingredient: using cannellini beans in the mixture helps to add goodness as well as a richness of texture!
See method- Serves 8
- 20 mins to prepare and 40 mins to cook, plus cooling
- 307 calories / serving
Ingredients
- 1 x 400g tin cannellini beans, drained
- 175g caster sugar
- 3 medium eggs
- 150g self-raising flour
- 1 heaped tsp honey
- 2 oranges, zested
- 25g (1oz) desiccated coconut
- 1 tsp baking powder
For the orange syrup
- 2 large oranges, 1 zested and both juiced, plus extra zest to decorate
- 85g icing sugar
For the coconut cream
- 1 x 400ml tin full-fat coconut milk, chilled overnight
- 55g icing sugar, sieved
Each serving contains
- Energy
- 1290kJ 307.0kcal
- Fat
- 14g
- Saturates
- 10g
- Salt
- 0.3g
- Sugars
- 37g
of the Reference intake
Carbohydrate 42.8gProtein 5.9gFibre 3.2g
Method
- Preheat the oven to gas 4, 180°C, fan 160°C. Line and grease an 18cm (7in) cake tin. Put a mixing bowl in the fridge to chill. Empty the beans into a sieve and rinse thoroughly under warm water. Leave to drain before transferring to a food processor. Add the sugar and pulse to combine.
- Add the eggs, one at a time, pulsing until combined. Continue to pulse, adding the flour and honey. Add the orange zest, desiccated coconut and baking powder and continue pulsing until combined.
- Pour the wet cake mixture into the prepared tin and bake for 40 minutes, or until the cake is risen and golden.
- Meanwhile, make the orange syrup. In a small pan, simmer the orange juice and zest with the icing sugar until syrupy. Remove the cake from the oven and pierce all over with a skewer. Pour the hot syrup over the cake and set aside to seep in and cool.
- For the coconut cream, open the tin of coconut milk and spoon the ‘solid’ coconut cream at the top of the tin into the pre-chilled mixing bowl, leaving all the coconut water behind. Using an electric whisk, beat the cream for 2-3 minutes until thickened. Sift over the icing sugar and gently mix together. Scatter a little extra orange zest over the cake and serve in slices with a dollop of the coconut cream on the side.
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