Citrus layer cake
8-10 servings, round cake pan / springform pan 18-22 cm
1½ dl yoghurt
1½ dl rapeseed oil
1 dl orange juice (2 oranges)
½ dl lemon juice (1 lemon)
+ pulp from fruits
4½ dl flour
3 dl sugar
2 tsp baking powder
1 tsp bicarbonate
½ tsp salt
1 dl hot water
Butter and coconut flakes for greasing
300 g cream cheese
1 can of coconut cream, 400 ml
2 dl confectioner’s sugar (powdered sugar)
1 dl coconut flakes
Slices of orange, dried or fresh
1. Put the can of coconut cream in the fridge for a few hours, or overnight, for the coconut cream to separate from the water.
2. Preheat the oven to 150 C degrees. Grease a round cake pan / springform pan (18-22 cm) with butter and tap the coconut flakes around to coat the bottom and sides of the pan.
3. Juice the fruits and save the pulp.
4. Mix flour, sugar, baking powder, bicarbonate and salt in a bowl.
5. Whisk yoghurt, oil and eggs smooth. Add the juice, the pulp and the dry ingredients.
6. Add hot water and mix.
7. Scrape the batter into the pan and bake in the middle of the oven for 40 minutes.
8. Move the oven grid one step down in the oven and bake for another 15 minutes or until a skewer comes out dry.
9. Let the cake cool completely in the pan under a kitchen towel or leave the cake in room temperature overnight.
10. Open the can of coconut cream and gently scoop up the hardened cream that has risen to the top of the can. Leave the water.
11. Whisk the coconut cream fluffy.
12. Add cream cheese and confectioner’s sugar, whisk together swiftly until smooth. If the frosting is too runny, add some more sugar.
13. Cut the cake into three even layers.
14. Spread the frosting evenly over the layers, place the layers on top og each other and add the frosting on the sides.
15. Top the cake with coconut flakes and slices of dried or fresh orange. Leave the cake in the fridge until serving.