Our Gluten-Free Orange and Coconut Cake is a deliciously moist dessert that combines the tangy taste of fresh oranges with the tropical allure of coconut. It's an excellent option for people with dietary restrictions or anyone who loves exploring new flavours.


1 x 7” lined round cake tin
One large orange
275 ml of water
225g caster sugar
200g desiccated coconut
25g ground almonds
Three eggs
1/2 tsp gluten-free baking powder
Icing Ingredients:
1/2 tin of coconut milk
Icing sugar


Preheat your oven to 140 degrees Celsius. Wash the orange, chop it into bite-size pieces, and leave the skin on. Place in a saucepan with the water and bring to a boil. Simmer for 20 mins, drain a quarter of the liquid, and blend.
Place the remaining dry ingredients in a bowl, add the eggs and orange mix, and mix well using a spatula.

Pour the mix into a tin and bake for 1 hour and 10 mins at 140 degrees Celsius. Check the cake after 40 minutes; if the cake is getting too dark, reduce the oven temperature further.
Mix the coconut milk in a bowl and add the icing sugar until the mixture is slightly thick but still dripping from the spoon.
Toast some desiccated coconut as a garnish.
Check the cake using a clean, sharp knife or skewer. The blade should be clean when removed from the centre.
For best results, leave the cake in the tin overnight.

Drizzle with the coconut icing and sprinkle some desiccated coconut on top

Please be aware that this cake will break apart easily as there is no flour added.
This cake will be kept for 5-6 days if stored in a cool, dry place in a sealed tin.