This is a wonderful heritage recipe, delicious and attractive. We baked it in a nine-inch glass base springform pan which made it easy to display and slice. We sliced and served right on the base. If you use another pan, watch the cooking time. Cooking times always vary with different pans.
1/4 cup butter
1/2 cup granulated sugar
1 large egg
1 tablespoon orange zest
1 3/4 cup all-purpose flour
2 teaspoons baking powder
1/2 teaspoon salt
1/2 cup milk
For the topping
3 tablespoons melted butter
1 cup shredded coconut
3/4 cup orange marmalade
1 tablespoon granulated sugar
Preheat the oven to 350 degrees. Grease a ten-inch springform pan.
- Cream the butter and sugar together. Add the egg and the orange zest.
- Whisk the flour, baking powder and salt together in another bowl.
- Add about one-third of the flour mixture to the creamed mixture, then about one-half of the milk. Repeat with the flour, then milk, then flour to complete the mixing. Stir until just combined.
- Spread the batter in the prepared pan. With a pastry brush, spread melted butter on the top of the batter.
- For the topping, mix the coconut and marmalade together. Drop the topping onto the coffeecake in spoonfuls and smooth out. Sprinkle the tablespoon of sugar over the topping.
- Bake 25 to 30 minutes or until done. Let it cool for five minutes. With a thin-bladed silicone spatula, loosen the ring from the cake and lift off.