The citrusy orange flavour complements the rich vanilla, while the whipped vanilla coconut frosting makes an interesting tasty topping.
If you like this, we think you will love 'Nielsen Massey Tiramisu Affogato'.
1
Pre-heat oven to 350˚F/180˚C
2
Grease and flour two 9 inch cake tins
3
Whisk together flour, sugar, salt, baking powder, and bicarbonate of soda in a medium mixing bowl
4
In a large mixing bowl, combine orange juice, oil, orange extract and vanilla extract
5
Gradually whisk the dry ingredients into the wet cake mix then spread evenly between the two cake tins
6
Bake for 22 minutes or until a skewer inserted into the middle of the cake comes out clean
7
Vanilla Coconut Frosting: Chill two cans of coconut cream in the fridge for one hour, or overnight
8
Refrigerate the bowl for a minimum 30 minutes before use, then scoop the cold coconut cream into the cold bowl, leaving any liquid behind
9
Whip the coconut cream for 1-2 minutes until it thickens
10
Add in the agave or maple syrup, and vanilla extract, and then whip on medium to high speed for 1-3 minutes or more, until stiff peaks form. Check the consistency every 30 seconds so it isn’t over-mixed
11
After the cake cools, frost with the vanilla coconut whip and top with orange zest. Add optional cranberries and icing sugar for the ultimate tart yet sweet fruit topping
