ORANGE COCONUT YOGHURT CAKE
INGREDIENTS
2 ½ cups plain flour
1 ¾ cups caster sugar
1 ½ teaspoons baking soda
1 teaspoon baking powder
¾ teaspoon salt
1 cup oil (extra-virgin olive oil, canola, vegetable, coconut)
1 cup fresh orange juice
3 free-range eggs
1 cup coconut yoghurt
1-2 teaspoons orange zest
COCONUT YOGHURT ICING
1 cup coconut yoghurt (we used Cathedral Cove Naturals)
250g cream cheese, softened (or dairy-free cream cheese)
4 cups icing sugar
2 teaspoons orange zest
1 tablespoon fresh orange juice
DIRECTIONS
Preheat oven to 180°C. Grease and line three 20cm spring-form tins.
Mix the dry ingredients with a whisk in a large mixing bowl, to aerate and combine.
Mix the oil, orange juice, eggs, coconut yogurt, and orange zest until completely mixed together in another bowl.
Fold the wet and dry ingredients, mixing only until only just combined. Divide between the three prepared cake tins.
Bake for 20 minutes or until a skewer comes out clean. Allow the cakes to cool in the tins for 15 minutes before turning out onto wire racks. Once cakes have cooled, cover and fill with the orange cream cheese icing.
To make the icing, beat the coconut yogurt and cream cheese for 5 minutes until light and fluffy. Scrape down the sides of the bowl halfway through mixing. Add icing sugar, orange zest, and orange juice.
