This citrussy, light orange drizzle cake is a nice alternative to the classic lemon. This bake requires feeding and is best eaten the next day with a dollop of Greek yogurt and tea.
Preheat oven at gas 4, 180°C, fan 160°C.
Sift the flour and baking powder into a large mixing bowl, add the remaining cake ingredients and beat with a whisk until smooth.
Spoon the mixture into a deep round 20cm cake or 1kg (2lb) loaf tin. Grease or line the tin.
For the round cake tin, bake for 25-30 minutes and an hour for the loaf tin. Check that the cake it cooked by inserting a clean knife. If it comes out clean, it is done.
Turn out onto a wire tray and let it cool for 15 minutes.
Whilst the cake is cooling, put the orange juice and sugar in a saucepan and heat gently until the sugar has dissolved.
Drizzle the syrup over so that it soaks into the cake (as a helpful cooking tip, you may want to poke holes on the top of the cake to maximise absorption of the syrup).
Before serving, sprinkle over the toasted coconut and sprinkly finely peeled strips of orange.
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