December 16, Lemon, Lime and Coconut Cake

Ingredients

250g butter, softened
1 tsp vanilla essence
1 1/2 cups caster sugar
4 eggs
Zest and juice of 1 lemon
Zest and juice of 1 lime
2 cups desiccated coconut
2 1/2 cups self-raising flour

1 egg white
1 1/4 icing sugar
3/4 cup desiccated coconut

Method

Preheat oven to 180C.
Whisk together butter and caster sugar until smooth.
Add each egg individually, beating well between additions.
Mix in first lot of coconut and vanilla essence and 1/2 of zest and 3/4 of juice.
Sift in flour and mix well.
Bake for 30-35 minute or until golden and top raises after being gently pressed with the flat surface of a knife.
Let cool before icing

Icing

Beat egg white until foamy.
Add icing sugar gradually and mix well.
Lightly mix in remaining zest, juices and coconut.

December 2, Orange Devil Cake

Method

Preheat oven to 180°C.
Beat butter and caster sugar till light and fluffy.
Add eggs one at a time and beat.
Stir in sifted flour, baking soda, and cocoa powder, orange juice, vanilla essence and milk.
Pour into to lined 20cm round cake tins.
Bake for 45 minutes.
When cool join with icing.
Then cover with whole cake with icing.
For decoration grate orange zest and white chocolate over iced cake.



Icing

Mix 3 cups of icing sugar with 1/4 cup of cocoa powder.
Make follow in the middle of the mixture.
Place two tablespoons of margarine in the centre of the mixture.
Add boiling water till mixture is dissolved but not to 'runny'.

Tips

Add a teaspoon of red food colouring to cake mixture to give it a richer colour.
To get cakes to rise more evenly cover cake tin with tinfoil (thanks to Donna Hay for this tip!!)