Coconut Orange and Cranberry cake

Combination of coconut and Orange is a match made in heaven! The cake is really moist with great texture and absolutely flavorful. The sweetness of the cake is balanced with tanginess from the dried cranberries. A very healthy cake made with combination of sorghum flour, amaranth flour and whole wheat flour. The cake looks bright and beautiful too!


  • Wheat flour 1/2 cup
  • Jowar flour 1/4 cup
  • Amaranth flour 1/4 cup
  • Orange marmalade 3 tablespoon
  • Warm water 1/4 cup approx, just enough to dissolve the marmalade.
  • Orange zest 1 teaspoon
  • Organic raw sugar 1/2 cup
  • Desiccated coconut 1/3 cup
  • Milk 1/2 cup
  • Egg 1
  • Oil 1/4 cup
  • Dried cranberries 1/8 cup
  • Baking soda 1/4 teaspoon
  • Baking powder 1 teaspoon
  • Vanilla extract 1/2 teaspoon
  • Salt a pinch


  1. Soak desiccated coconut in warm milk for half an hour.
  2. Sieve the flour with baking soda, baking powder and salt for 5-6 times.
  3. Mix Orange marmalade in warm water and keep aside.
  4. Beat egg till it doubles in volume.
  5. Add sugar to this and beat till light and fluffy.
  6. Add vanilla extract, water-Orange marmalade mixture.
  7. Add flours and milk-coconut mixture alternatively.
  8. Fold them lightly until they’re are incorporated, do not over mix.
  9. Batter will be of pouring consistency.
  10. Pour in a greased baking dish.
  11. Sprinkle cranberries on the top.
  12. Bake in a preheated oven at 180 degrees for 30-40 minutes or until skewer comes out clean.


  • I love baking using combination of flours for my bakes, you may use only wheat flour or Maida.
  • Good quality orange marmalade is important for a beautiful flavor.
  • Use little milk if the batter is too dry.
  • Baking time and temperature as per your oven.

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    1. Replace eggs with apple sauce or banana puree.. You can google the exact quantity required for an egg as I have not tried so I can’t give much information. Also the taste of the cake will change, you’ve to experiment and see.

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