Ingredients
-
8
-
8
-
6
-
2
-
3
-
3
-
1
-
-
-
3/4
-
-
1
-
-
-
Directions
Steps
|
1
Done
|
Cream the Margarine and the Sugar Until Light and Fluffy. Whisk the Eggs Into the Sugar/Margarine Mixture. |
|
2
Done
|
Slowly Add the Flour (sieved), Baking Powder, Orange Zest and Coconut. Stir in a Figure of 8 Fashion. |
|
3
Done
|
Gradually Add Enough Water to Loosen the Cake Mix Up a Bit. It Should Be the Consistency of a Slightly Thin Custard. |
|
4
Done
|
Pour Into a Non Stick Cake Tin, Preferably With Loose Bottom. use an 8'' Round Tin For This Cake. |
|
5
Done
|
Bake on a Middle/Top Shelf in the Oven at 180 C For Around 45 Mins or Until a Skewer Comes Out Clean. |
|
6
Done
|
Remove from Tin and Cool on Wire Rack. Once Cooled, Top With the Icing or Dust With Icing Sugar. |
|
7
Done
|
to Make the Icing, Beat the Margarine With the Sugar & Enough of the Juice to Form a Spreadable Icing. Cover the Top of the Cake & Decorate With the Jelly Slices & Dragees / Silver Balls. |
