Directions
- Preheat and Prepare: Preheat your oven to 350°F (175°C). Grease a 9-inch round cake pan and line the bottom with parchment paper.
- Mix Dry Ingredients: In a medium bowl, whisk together the flour, baking powder, baking soda, salt, and shredded coconut.
- Combine Wet Ingredients: In a large bowl, whisk together the honey, melted butter, and eggs until smooth. Add the orange zest, orange juice, and vanilla extract, and mix well.
- Combine Wet and Dry Ingredients: Gradually add the dry ingredients to the wet ingredients, stirring until just combined. Be careful not to overmix.
- Bake: Pour the batter into the prepared cake pan and smooth the top with a spatula. Bake for 30-35 minutes, or until a toothpick inserted into the center comes out clean.
- Cool: Let the cake cool in the pan for 10 minutes, then remove it from the pan and transfer it to a wire rack to cool completely.
Tips and Variations
- Make it Gluten-Free: Substitute the all-purpose flour with a gluten-free flour blend.
- Add More Flavor: For an extra burst of flavor, add a teaspoon of ground cinnamon or nutmeg to the dry ingredients.
- Make it Dairy-Free: Replace the butter with coconut oil or a dairy-free margarine.
- Top it Off: Dust the cooled cake with powdered sugar or drizzle with additional honey before serving.
How to Store Leftovers
If you have any leftovers, store them in an airtight container at room temperature for up to 3 days. For longer storage, you can refrigerate the cake for up to a week or freeze it for up to 3 months. Just make sure to wrap it tightly in plastic wrap and then in aluminum foil before freezing.