Coconut Orange Traybake (Dairy Free)
The combination of coconut and orange in this dairy free traybake recipe is perfect for Summer parties. With the zesty glaze and gorgeous springy sponge, this bake takes less than 45 minutes from prep to plate and will make you the star of any party.
Angela's Top Tip
Weigh your dry ingredients in grams with a scale for best results!
Ingredients
For the cake
- 250 grams Self Raising Flour (2 1/4cups)
- 0.5 tsp Salt
- 250 grams Plant Based Butter (unsalted) (1 cup plus 1 and 3/4 tbsps)
- 250 grams White Sugar (1 1/4 cups)
- 100 grams Shredded Coconut (1 1/4 cups)
- 2 Eggs (large - see note)
- 240 ml Orange Juice (1 cup - see note)
For the glaze
- 150 grams Icing Sugar (1 1/4 cups)
- 2 tbsp Orange Juice
Instructions
Prep:
- Gather all of the ingredients and equipment. Ensure that your 2 eggs and butter are at room temperature. I usually remove them 15 minutes before I start baking.
- Preheat your oven to 325°F (163°C) and grease then line your baking pan with parchment paper.
For the Cake:
- In a mixing bowl, combine 250 grams (2 1/4 cups) self raising flour, 1/2 tsp of salt and 250 grams (1 cup plus 1 and 3/4 tbsps) of plant based unsalted butter.
- Add 250 grams (1 1/4 cups) of white sugar and 100 grams (1 1/4 cups) of shredded coconut. Mix together until combined.
- Add 240 ml (1 cup ) of orange juice and 2 eggs. I always use no pulp juice as that's just the kind that we prefer to drink. But you can use juice with pulp if you wish.
- Give everything one final mix together ensuring the batter is fully combined.
- Evenly spread the cake batter into the baking pan, ensuring you fill right up to the corners.
- Tap the pan on the counter a few times to even out the batter and remove any air bubbles.
- Bake at 325°F (163°C) for 35 minutes until well risen and golden. The cake will be firm to the touch.
- Allow to cool in the pan for 5 minutes before transferring on to a serving plate or cake board.
For the Glaze:
- Add 150g (1 1/4 cups) icing sugar to a mixing bowl and gradually stir in the orange juice (2 tbsp). The glaze should be pourable and create a ribbon effect when drizzled from a spoon.
- Spread over the completely cooled cake with an offset spatula.
- Once the icing has set, slice up the cake and serve with tea or coffee. Enjoy!
Video
Notes
- This cake makes approximately 16 generous slices or at least 24 small slices (the perfect size for kids parties).
- You can use pulp or pulp free orange juice (personal preference).
- This cake is best served on the day it is made but will last in an airtight container at room temperature for 2 to 3 days.
- Freeze any remaining cake slices by wrapping them in parchment paper, then plastic wrap and freezing in an airtight container. Perfect when you want a quick slice of cake but don't want to bake.
- I usually use large eggs in my baking, which are equivalent to approximately 50g once removed from their shell. You can also use medium eggs in this recipe.
- This recipe can also be baked as a loaf cake. Fill your loaf pan to three-quarters full and increase the baking time to 45 minutes.
- Check out the full recipe post for vegan and gluten free substitution options and different flavour ideas.
Did you make this recipe?I'd love to hear what you think - leave a review below. Sharing on socials? Tag me @itsbakeangel and use #makeitwithbakeangel!
