Orange, cranberry and coconut cakes
Many of us like a little something sweet after the main meal, and there are loads of puddings and desserts that can be made straight on the fire. This is ideal for camping where your cooking facilities are limited, and you won’t have to pack the oven along with the kitchen sink.
A light orange flavour permeates the cake mix if using half cut oranges as the baking container. It takes a bit of time to scoop out the oranges, but if you have children around they love this part. An orange-flavoured cake mix is ideal for these cups, but any cake mix can be used.
220g self-raising flour
½ teaspoon of ground cinnamon
Pinch of salt
100g of butter
100g of sugar
50g of dark brown sugar
½ cup of plain yoghurt
1 teaspoon of vanilla essence
4 tablespoons of orange juice (reserve the orange rinds, cut in half)
2 tablespoons of desiccated coconut
1 cup of frozen cranberries (don’t thaw)
1 cup of icing sugar
3 tablespoons of orange juice
Prepare the orange containers by scooping out the flesh. Use some of the juice in the cake mix and icing. Mix the flour, cinnamon and salt together in a bowl and set aside. Beat the butter and sugars together until well combined and creamy. Add the eggs one at a time. Alternate adding the flour with the yoghurt, vanilla and orange juice until well mixed. Stir in the coconut and cranberries. Refrigerate the mixture if necessary until ready to cook. Spoon the mixture into the orange halves. Place in a deep ovenproof container and cover with aluminium foil. Place on the grill and cook until the cake is set – around 20 minutes. Make the glaze by mixing the orange juice and icing sugar together and drizzle over the cakes when cooked.