Orange & Lemon Cake

  • Active Time 10m
  • Total Time 1h 10m
  • Rating ****

Serves 10


  • 1 cup shredded coconut
  • 4 eggs
  • 1 cup sugar
  • 1/2 cup melted butter
  • 3/4 cup plus 1 tablespoon slivered almonds
  • Grated zest of 1 lemon
  • Grated zest of 1 orange
  • 1/2 cup lemon juice
  • 1/2 cup orange juice
  • 1 cup milk
  • 1 1/2 cup all-purpose flour


Preheat the oven to 350 degrees F.

Butter a 9-inch springform pan.

Place all the ingredients in a food processor and process until well combined, 50-60 seconds.

Pour the mixture into the prepared cake pan.

Place the pan in the oven and bake for 1 hour, or until golden brown on top and a skewer inserted in the middle of the cake comes out clean. Remove from oven, cool in the pan on a wire rack, then turn out.

This cake can be served with cream, if desired.

Recipe reprinted by permission of Weldon Russell. All rights reserved.

RecID 1085

nutrition information per serving

332 calories; 20g total fat; 112mg cholesterol; 42mg sodium; 35g carbohydrates; 3g fiber; 6g protein

These nutrition facts are calculated according to the ingredients listed in this recipe. Any substitutions will change these facts. Although we strive for accuracy, please note that food manufacturers occasionally change their food formulas, which could affect the calculations as shown.

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