The result was a super moist, bright, cheery cake with a touch of tropical. The recipe makes three mini cakes or one large. This time, I made three minis to share one with a dear friend that just lost a loved one. Here’s to hoping that the Citrus and Coconut Oil Cake brings a touch of sunshine to her day.
2 cups self-rising flour
3/4¾ cup granulated sugar
2 Tbsp. finely grated tangelo (or any citrus) zest
1/2 tsp. salt
1 cup tangelo (or any citrus) juice
1 cup coconut oil, melted
- Preheat oven to 350 degrees. Spray bottom and sides of loaf pan (or three mini loaf pans) with cooking spray and dust with flour.
- In a large bowl, beat eggs, sugar, zest and salt with an electric mixer on low speed.
- In a medium bowl, combine juice and coconut oil. Gradually add to the egg mixture. Then gradually add flour until smooth batter forms.
- Scrape batter into prepared pan and bake for 45 minutes, until golden brown and toothpick inserted in the center comes clean.