Another Women’s Weekly recipe and by the far the easiest cake that i have ever baked.  You just chuck everything into a bowl and mix it till it is light in color. Pop it into the oven and voila, out comes a cake that looks great and tastes great. If you don’t want to ice it, dust it with icing sugar and serve it with cream.

Ingredients

• 155g butter, softened
• 2 tsp finely grated orange rind
• 2/3 cup caster sugar
• 3 eggs
• 1 1/4 cups self-raising flour
• 1/4 cup milk
• 1 tbsp desiccated coconut

Method

Preheat oven to 180 deg C/160 for fan forced. Grease deep 20cm round cake tin, line base with baking paper.

Combine butter, rind, sugar, eggs , sifted flour, and milk in a large bowl. Beat on low-speed with electric mixer until combined and then increase to medium speed until mixture is lighter in colour and smooth – Approx 3-4 mins.

Spread mixture into the cake tin, and bake for 45 mins. Stand cake in pan for 5 mins before turning onto a wire rack. Spread cold cake with orange icing; sprinkle with coconut.

Orange Icing

• 1 cup icing sugar
• 1 tsp butter, softened
• 2 tbsp orange juice

Sift icing sugar in a small bow, stir in butter and enough juice to make a spreadable paste.