A fantastic, rich poppy seed and coconut cake. It’s not your everyday bake – quite a few ingredients, a relatively small tin, but the flavour is truly outstanding! It disappeared while still warm, which doesn’t happen often in a house where baking is a regular thing. Perfect with a cup of tea, especially in the run-up to the holidays.
Ingredients for poppy seed and coconut cake:
- 55 g butter
- 30 ml rapeseed or sunflower oil
- 100 g caster sugar
- 100 g light brown sugar
- 3 large eggs
- zest of 1 orange
- 120 g plain flour
- 1 teaspoon baking powder
- 65 g poppy seeds
- 30 g desiccated coconut
- 2/3 cup sour cream
- 3 tablespoons fresh orange juice
All ingredients should be at room temperature.
Cream the butter, oil, and both sugars until light and fluffy. Add the eggs one at a time, mixing well after each addition. Add the orange zest and mix (the mixture may look slightly curdled at this stage – this is normal). Sift in the flour and baking powder directly into the bowl. Add the poppy seeds, coconut, sour cream, and orange juice. Mix gently with a spatula until just combined.
Grease and flour a loaf tin (approx. 23 x 13 cm top, 20 x 10 cm base). Transfer the batter into the tin and level the surface.
Bake at 170°C for about 50 minutes, or until a skewer inserted comes out clean. Remove, cool, and dust with icing sugar before serving if desired.
Enjoy!
Recipe source: Pretty. Simple. Sweet.
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