I have to use the Tongan Fresh Niu ( coconut ) the flesh is taste so natural and fresh. I use the home grown Moli ( oranges ) from our garden for this cake. It feels very special to be able to just use the home grown citrus fruit.
Ingredients
| 200 g | Butter |
| 1 cup | Organic natural sugar |
| 1 tsp | Orange zest |
| 2 | Eggs |
| ¾ cup | Coconut |
| 2 cups | High grade flour (Main) |
| 1 ½ tsp | Baking powder |
| 1 ½ cups | Orange juice |
| ¼ cup | Milk |
| 1 cup | Icing sugar |
| ½ Tbsp | Coconut milk |
| ½ tsp | Pure vanilla extract |
| ½ cup | Shredded coconut |
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Directions
- Preheat oven to 180deg. Line the base with Non baking paper. Beat the butter, sugar, and lemon until pale and creamy. Add the eggs, one at the time, beating well after each addition. Stir the fresh grated Tongan Niu into the egg mixture. Fold into the flour, lemon juice, hu'a Niu, milk, heilala vanilla extract, tbs hot water in alternating batches, until just combined. Spoon mixture into prepared pan and smooth the surface.
- Combine the icing sugar, water, and heilala Vanilla extract, tsp lemon juice. Drizzle over the cake and sprinkle with Tongan Fresh Grated Niu that you Grated with the Hakalo ( grater ) spread slice oranges on top.
