For the Cake:
300g of soft butter/margarine
500ml of castor sugar (400g)
6 large eggs
125ml of milk
30ml of orange rind, grated
500ml of Sasko Self-Raising Flour, sifted (250g)

For the Icing:
300g of butter/soft margarine
4x250ml of icing sugar (500g)
45ml of orange juice
15ml of orange rind, finely chopped
125ml of Imbo Desiccated Coconut, toasted (40g)

1. Preheat the oven to 180 degrees Celsius (350 degrees Fahrenheit). Grease and line a 23cm spring form cake tin.
2. Beat the soft butter/margarine and castor sugar together until pale with a wooden spoon or electric beater.
3. Beat in the eggs one at a time.
4. Add the milk and orange rind.
5. Stir in the self-raising flour to make a batter and spread the mixture into the baking tin.
6. Bake for 45 minutes at 180 degrees or until the skewer comes out clean.
7. Cool the cake slightly before turning out onto a wire rack to cool down completely.
8. Cream the butter/margarine in a bowl with a wooden spoon.
9. Add the sifted icing sugar to the butter/margarine a little bit at a time, beating continually. Add the orange juice and orange rind.
10. Spread icing evenly over the cooled cake. Decorate with toasted coconut.

Slice the cake into two discs and sandwich together with icing.

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