Honey, orange & coconut cake

A delicious fruity cake made with Rowse Light & Mild honey. The honey retains moisture so the cake will be kept moist and tasty. A great recipe idea for National Baking Week (19-25th Oct)!

• Preparation: 20 mins
• Cooking: 30 mins
• Serves: 8

What you need:

For the cake:

• 150g (5 1/2 oz) strained Greek yogurt
• 125g (4oz) Rowse Light & Mild honey
• 125ml (4fl oz) sunflower oil
• 3 eggs, lightly beaten
• 125g (4oz) caster sugar
• 75g (3oz) dessicated coconut
• 250g (9oz) plain flour
• 10ml (2 tsp) baking powder
• grated zest 1 orange

For the filling:

• 75ml (5 tbsp) Rowse Light & Mild honey
• 150ml (1/2 pint) creme fraiche or whipping cream, whipped
• toasted coconut to decorate

What you do:

1. Preheat the oven to 180°C/350°F/Gas 4. Grease and base line two x 20cm (8 inch) sandwich tins. In a large bowl, beat the yogurt, honey, oil, eggs, sugar, coconut, flour, baking powder and orange zest together.
2. Divide the mix between the two tins and bake for 25-30 minutes, until risen and just firm. Leave to cool for 10 minutes then turn out onto a wire rack to cool.
3. Spread the honey over one cake, top with cream or creme fraiche and place the other cake on top. Sprinkle with slivers of toasted coconut and serve.

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