Ingredients
1 ½ tsp baking powder
¼ tsp baking soda
1 ½ cups all-purpose flour
¼ tsp salt
½ cup honey
½ cup unsalted butter (room temperature)
¾ cup granulated sugar
2 large eggs
2 tsp orange zest (from about 2 oranges)
½ cup freshly squeezed orange juice
½ cup full-fat coconut milk
For the Glaze:
¼ cup honey
¼ cup freshly squeezed orange juice
2 tbsp unsweetened shredded coconut (for topping)
Preparation
Preheat Oven:
Preheat your oven to 350°F (175°C). Grease and flour an 8-inch round cake pan or line it with parchment paper.
Dry Ingredients:
In a bowl, whisk together the flour, baking powder, baking soda, salt, and shredded coconut. Set aside.
Cream the Butter and Sugar:
In another large bowl, beat together the butter, honey, and sugar until light and fluffy (about 3-4 minutes).
Add Eggs and Orange Zest:
Add the eggs one at a time, beating well after each addition. Stir in the orange zest.
Mix Wet and Dry Ingredients:
Alternate adding the dry flour mixture and the orange juice + coconut milk to the butter mixture. Start and end with the dry ingredients, mixing just until combined (don’t overmix).
Bake:
Pour the batter into the prepared pan and smooth the top. Bake for 30-35 minutes or until a toothpick inserted in the center comes out clean. Let the cake cool in the pan for 10 minutes, then transfer it to a wire rack to cool completely.
Make the Glaze:
In a small saucepan, heat the honey and orange juice over low heat until warm and combined. Remove from heat.
Glaze the Cake:
