Orange Cake with Honey & Coconut

Ingredients
For the Cake
1 ½ cups all-purpose flour
½ cup shredded coconut (plus extra for topping)
1 tsp baking powder
½ tsp baking soda
¼ tsp salt
Wet Ingredients
3 large eggs (room temperature)
½ cup honey
½ cup fresh orange juice
Zest of 1 large orange
½ cup vegetable oil or melted coconut oil
1 tsp vanilla extract
Optional Honey Glaze
3 tbsp honey
2 tbsp orange juice
Instructions
Preheat oven
Preheat to 350°F (175°C).
Grease and line an 8-inch (20 cm) round cake pan.
Mix dry ingredients
In a bowl, whisk flour, shredded coconut, baking powder, baking soda, and salt.
Mix wet ingredients
In another bowl, whisk eggs and honey until smooth.
Add orange juice, orange zest, oil, and vanilla. Mix well.
Combine
Gradually add dry ingredients to wet ingredients.
Mix gently until just combined (do not overmix).
Bake
Pour batter into prepared pan.
Sprinkle extra shredded coconut on top.
Bake for 35–40 minutes, or until a toothpick comes out clean.
Glaze (optional but recommended)
Warm honey and orange juice together.
Brush over warm cake for extra moisture and shine.
Cool & serve
Let cool 10 minutes in pan, then transfer to a rack.
Tips
Use unsweetened coconut for best balance.
This cake pairs beautifully with Greek yogurt or whipped cream.
Keeps moist for 3–4 days covered.