Orange Cake with Honey and Coconut

1 ½ tsp baking powder

¼ tsp baking soda

1 ½ cups all-purpose flour

¼ tsp salt

½ cup honey

½ cup unsalted butter (room temperature)

¾ cup granulated sugar

2 large eggs

2 tsp orange zest (from about 2 oranges)

½ cup freshly squeezed orange juice

½ cup full-fat coconut milk

For the Glaze:

¼ cup honey

¼ cup freshly squeezed orange juice

2 tbsp unsweetened shredded coconut (for topping)

★Instructions

Preheat Oven:

Preheat your oven to 350°F (175°C). Grease and flour an 8-inch round cake pan or line it with parchment paper.

Dry Ingredients:

In a bowl, whisk together the flour, baking powder, baking soda, salt, and shredded coconut. Set aside.

Cream the Butter and Sugar:

In another large bowl, beat together the butter, honey, and sugar until light and fluffy (about 3-4 minutes).

Add Eggs and Orange Zest:

Add the eggs one at a time, beating well after each addition. Stir in the orange zest.

Mix Wet and Dry Ingredients:

Alternate adding the dry flour mixture and the orange juice + coconut milk to the butter mixture. Start and end with the dry ingredients, mixing just until combined (don’t overmix).

Bake:

Pour the batter into the prepared pan and smooth the top. Bake for 30-35 minutes or until a toothpick inserted in the center comes out clean. Let the cake cool in the pan for 10 minutes, then transfer it to a wire rack to cool completely.

Make the Glaze:

In a small saucepan, heat the honey and orange juice over low heat until warm and combined. Remove from heat.

Glaze the Cake:

Enjoy!