Coconut orange cake..

Directions

1Dust and grease a 6" cake tin. Sift flour and baking powder thrice. Keep orange zest and orange juice ready. Roast 3 tbsp shredded coconut for a minute on very low flame .Turn off the heat. Add a small drop of tonovine/ grape essence.Keep it aside.Let it cool . Pre heat the oven at 150 degree C.

2Cream butter and sugar well.Add orange zest.Cream well using electric mixer. Gently beat eggs separately. Add beaten eggs to the creamed mixture. Mix well.

3Using a spatula gently fold in flour and orange juice in three batches starting and ending with flour.Add 1 tbsp of water if the batter is too thick.

4Now fold in roasted coconut.

5Transfer the batter to the prepared cake tin. Bake for 30 -35 mins or until done..

For the glaze

1Boil water and sugar well.Add butter.Now add coconut and tonovine/ grape essence. 1 tbsp orange juice can also be added.Stir well for a minute or two.Turn off the heat .

2Let the cake cool. Spread it over the cake evenly with a metal spoon. Refrigerate for 5-7 minutes for the glaze to set well.