Orange and Coconut Cake Draft

How I make it

Cake

1. With a hand mixer, beat the eggs, sugar, vanilla and salt until very light and fluffy.

2. Add the orange zest and keep beating on low.

3. In a separate bowl, mix the orange juice and oil, then pour into the egg mixture in a thin stream while beating on medium.

4. Once smooth, add the flour, coconut and baking powder and fold gently with a spatula until even.

5. Pour the batter into the pans and bake in an oven preheated to 340°F (170°C) for 30-40 minutes, until a toothpick in the center comes out with moist crumbs.

Orange syrup

1. In a small saucepan, boil the sugar, water and orange juice over high heat for 2-3 minutes, until the sugar fully dissolves.

2. Take off the heat and add the liqueur, if using.

3. When the cakes are done, poke them with a toothpick in a few places and pour the syrup over.

4. Decorate with strips of orange peel.

5. Cool completely at room temperature and serve.

What I've learned

• You can skip the syrup, but I wouldn't; it's what makes the cake so juicy.
• Cointreau is an orange liqueur. Leave it out or use brandy instead.
• I serve this cake at room temperature, not cold.
• It works with clementine juice too.
• Well covered, it keeps up to four days at room temperature or a week in the fridge.
• Well wrapped, it freezes for up to a month.