What you will need for cake mix:

  • 1 x 7” lined round cake tin
  • 1 large orange
  • 275 ml of water
  • 225g caster sugar
  • 200g desiccated coconut
  • 25g ground almonds
  • 3 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 the boil. Simmer for 20 mins, drain off 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 mins, 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.

    Please be aware, this cake will break apart easily as there is no flour added.

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

    This cake will keep for 5-6 days if stored in a cool dry place in a sealed tin.