1. Cream the margarine and the sugar until light and fluffy. Whisk the eggs into the sugar/margarine mixture. 2. Slowly add the flour (sieved), baking powder, orange zest and coconut. Stir in a figure of 8 fashion. 3. Gradually add enough water to loosen the cake mix up a bit. It should be the consistency of a slightly thin custard. 4. Pour into a non stick cake tin, preferably with loose bottom. I use an 8'' round tin for this cake. 5. Bake on a middle/top shelf in the oven at 180 c for around 45 mins or until a skewer comes out clean. 6. Remove from tin and cool on wire rack. Once cooled, top with the icing or dust with icing sugar. 7. To make the icing, beat the margarine with the sugar & enough of the juice to form a spreadable icing. Cover the top of the cake & decorate with the jelly slices & dragees / silver balls. ---------------------------------------------------------------------------
Nutrition
Ingredients
