An easy-to-make cake that's loaded with flavor. Olive oil replaces butter here and there's orange zest and juice plus shredded coconut to make the cake tender and moist.

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Ingredients

Ingredient Checklist

Directions

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  • Preheat oven to 350 degrees. Brush bottom and sides of a 9-inch spring-form pan with oil. Line bottom with a parchment round; oil parchment. In a large bowl, whisk together oil, eggs, 1 cup sugar, orange zest and juice, and vanilla. In another bowl, whisk together coconut, flour, cornmeal, baking powder, baking soda, and salt. Stir into egg mixture just to combine.

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  • Pour batter into prepared pan. Sprinkle evenly with remaining 1/4 cup sugar. Bake until cake pulls away from sides and a tester inserted in center comes out clean, about 40 minutes. Transfer to a wire rack; let cool 20 minutes. Run a knife between cake and sides of pan to loosen. Remove sides of pan; let cool completely. Serve with strawberries and whipped cream.

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