Guy Mirabella finds inspiration for cooking everywhere – art history and books on design, especially fashion. Countess Howe’s gown inspired the simplicity for the icing on the cake, replicating the rows of pearls worn around her neck. Serve this Orange Coconut Cake straight away or store in an airtight container in the refrigerator.
Orange Coconut Cake Recipe
Serves 8-10
Ingredients:
450 g (1 lb/3 cups) plain (all-purpose) flour, sifted
3 teaspoons baking powder, sifted
345 g (12 oz/1½ cups) caster sugar
4 eggs
250 ml (8½ fl oz/1 cup) sunflower oil
1 tablespoon limoncello
1 teaspoon natural vanilla extract
250 g (9 oz/1 cup) mascarpone, at room temperature
grated zest and juice of 1 orange
Icing
250 g (9 oz/2 cups) icing (confectioners’) sugar, sifted
3 tablespoons mascarpone, at room temperature
2 tablespoons orange juice
100 g (3½ oz) coconut flakes, toasted
Method:
Preheat the oven to 180°C (360°F). Grease a 22 cm (8¾ in) angel food cake tin with butter and line the centre tube with baking paper.
Combine the flour, baking powder and caster sugar in a large bowl and mix well. In another bowl, combine the eggs, oil, limoncello, vanilla and mix well with a balloon whisk. Whisk in the mascarpone, orange zest and juice until well combined. Add the wet mixture to the dry and fold it through with a spatula until just incorporated.
Spoon the batter into the prepared tin and bake for 50 minutes, or until it tests done with a skewer. Remove from the oven and leave to cool in the tin completely. Once cool, gently turn the cake out onto a wire rack positioned over a baking tray.
To prepare the icing (frosting), whisk together the icing sugar, mascarpone and orange juice until smooth. Pour the icing over the top and side of the cake – the baking tray will catch any drips. Transfer to a large plate and top with the toasted coconut.
This cake is best served straight away or the same day, but it will keep for up to 2 days stored in an airtight container in the refrigerator (bring to room temperature before serving).
This is an edited extract from Pranzo by Guy Mirabella (Hardie Grant Books), RRP $60 AUD / $70 NZD. Available in stores nationally from 4 March 2025.
