For room temperature ingredients, remove them about 30-45 minutes from the fridge before using.
*To make homemade cake flour, for every cup of all purpose remove 2 tablespoons and replace with 2 tablespoons of cornstarch, sift together before using.
CHANTILLY CREAM
1 cup whole / whipping cream(238 grams)
1tablespoon powdered sugar
zestof 1/2 an orange
Instructions
Pre-heat oven to 350° (180° celsius). Grease and flour an 8 inch (20 centimeters) cake pan.
COCONUT ORANGE CAKE
In a large bowl cream together butter, sugar, orange zest, orange juice, vanilla, eggs and yolk beat 2-3 minutes on low to medium speed.
In a medium bowl sift together, flour, baking powder, baking soda and salt then stir in the coconut.
Starting with the flour mixture beat half into egg mixture then half the yogurt, then remaining flour and then remaining yogurt, beat on low - medium speed until smooth. Pour into prepared cake pan and bake for approximately 30-40 minutes, or until toothpick comes clean. Let cool completely, dust with powdered sugar and serve with Chantilly Cream if desired. Enjoy!
CHANTILLY CREAM
In a medium bowl whip cream until light peaks form then sift the powdered sugar onto the cream and add the zest. Whip until stiff peaks form. Refrigerate until ready to serve.