Orange and coconut cupcake

4 servings

90 minutes

Orange and coconut cake is a refined treat inspired by the traditions of Yugoslav cuisine. Its rich citrus aroma blends with the tenderness of coconut and almond, creating a harmony of flavors and textures. Orange juice and lemon zest add freshness to the batter, while coconut flakes provide pleasant sweetness and softness. This cake is perfect for cozy evenings with a cup of tea or as a festive delicacy. Its simplicity makes it accessible even for novice cooks, while the result will impress all guests. The fluffy, slightly moist texture and crunchy almond notes make each bite unforgettable. In Yugoslavia, such desserts were often prepared for family gatherings, highlighting home warmth and hospitality. Try this recipe, and it will become your favorite!

Energy value per serving

• Calories: 948.2
• Proteins: 15.5g
• Fats: 56.5g
• Carbohydrates: 101.3g

Ingredients

• Wheat flour: 250 g
• Orange juice: 100 ml
• Coconut flakes: 100 g
• Baking powder: 2 tsp
• Sugar: 190 g
• Vegetable oil: 120 ml
• Lemon zest: 4 g
• Chicken egg: 2 pc
• Almond: 50 g

Cooking steps

1. Sift the flour, add baking powder, sugar, and coconut flakes. Crush the almonds into crumbs.

   Required ingredients:

   • Wheat flour: 250 g
   • Baking powder: 2 teaspoons
   • Sugar: 190 g
   • Coconut flakes: 100 g
   • Almond: 50 g

2. Lightly beat the egg, add oil and juice. Combine the mixtures.

   Required ingredients:

   • Chicken egg: 2 pieces
   • Vegetable oil: 120 ml
   • Orange juice: 100 ml

3. Grate the lemon zest and add it to the dough.

   Required ingredients:

   • Lemon zest: 4 g

4. Bake for about 45 minutes at 180 degrees.