Chocolate coconut orange cake

There is no condemnation for those who loves to eat cake. When craving for cake starts to overshadow your minds, bake a cake. Most people would have the basic ingredients handy in the pantry like me!!! You will be surprised I bake cake every week. Some week I bake 3 times.

Sometimes I even laugh at myself for being so serious about health eating the right food: carb, protein and green vegetables. Yet here I am baking and eating cake every week. I put myself against the difficulty as if I had to conquer it immediately.

My minds gear up for battle, and my stomach drumming and growling louder drowning my health conscious. Unless I achieve total victory, I feel defeated. My craving to eating and baking flow in joyous harmony. Bon Appetit!!!!


2 navel oranges
4 large eggs
80 ml olive oil
80 ml fresh orange juice
300 g plain flour
300 g castor sugar
100 g white melting chocolate, melted
100 g chocolate sprinkles
40 g desiccated coconut
1 1/2 Tsp baking powder
1 Tsp vanilla essence
1/2 Tsp bicarb
pinch of salt
water enough to cook oranges till soft


Flavour chocolate 
Sprinkles desiccated coconut


Grease and line a 23 cm round spring form pan. Cook oranges 2 hours; check water level, add more if water reduces. Blitz with oil, juice and vanilla; set aside. Preheat oven to 150 degrees C.

Combine flour, baking powder, bicarb, and salt in a large deep plate. Use an electric mixer to whisk the eggs in a mixing bowl for 3 mins or until light and fluffy. Gradually add sugar, whisking until well combined. Use a large metal spoon to fold flour mixture into egg mixture in 3 batches, alternating with orange mixture, until just combined.Do not over mix. Fold in white melted chocolate; See note. 

Spoon half batter into prepared pan and sprinkle chocolate sprinkles on top. Now add the remaining batter; sprinkle some desiccated coconut on top of smooth batter. Bake for 1 hour 20 minutes or until a skewer inserted into the centre comes out clean. Switch off oven and remove cake. Leave in the pan for 15 mins to cool on bench top before transferring to a plate. Once completely cool, store in airtight container until ready to eat. Serve with brewed coffee or English breakfast tea.

Note: Melt white chocolate in microwave 15 seconds 3 times, see that you stir each time and make sure it’s not burn. You can put in a heat proof bowl over a pot of boiling water to melt and stir occasionally. I use microwave method. Microwave temperature vary depending on the power and brand.  Oven temperature vary. You might need more or less time. If cake brown too fast cover with foil. It’s always handy to get the foil greased with a bit of oil or spread butter.