CANDIED ORANGE

• 1 orange
• 170g Natura Sugars Dark Demerara Sugar
• 170ml boiling water

CAKE

• 156g cake flour, plus more for dusting pan
• 28g desiccated coconut
• 1 tsp baking powder
• 1 tsp salt
• 85g salted butter, room temperature, plus more
• 1 orange, zested
• 184g Natura Sugars Soft Brown Sugar
• 4 large eggs

TRES LECHES

• 85g coconut milk
• 85g sweetened condensed milk
• 56g heavy cream

TOPPING

• 1 cup whipping cream
• 80g mascarpone, room temperature 

To prepare the candied oranges, cut the orange into very thin slices using a mandolin or serrated knife. Set aside. In a small bowl, combine the Natura Sugars Dark Demerara Sugar and boiling water together and stir until the sugar has dissolved. Pour the syrup into a shallow heat-proof container and immerse the orange slices in the syrup. Refrigerate overnight.
Preheat the oven to 90°C (70°C fan-forced). Line a large oven tray with baking paper and evenly arrange the soaked orange slices on to the lined baking tray. Bake for 20 minutes before flipping each slice over and baking for another 15 minutes. Remove from the oven and place on a cooling rack. Once cooled, store in an airtight container until needed.

Preheat the oven to 180°C (170°C fan-forced). Grease and line a 20cm round or square baking tin. 
Add the cake flour, coconut, baking powder and salt to a small bowl and whisk together.
In the bowl of a stand mixer fitted with the paddle attachment, or using a hand mixer, cream the butter until light and fluffy, about 1 minute. Set aside
In a medium bowl, rub the orange zest and Natura Sugars Soft Brown Sugar together with your fingertips. Add the sugar to the butter mixture and cream together for a further 5 minutes, scraping down the sides as needed. Add the eggs in, one at a time, mixing thoroughly between each addition. Add vanilla extract and mix. Add in the flour mixture and mix until just combined. Pour the batter into the prepared baking tin and tap to smooth out the surface. 
Place in the oven and bake for 35 minutes or until lightly golden and cooked through. Take out of the oven, and set on a cooling rack to cool completely.
In a small bowl or measuring jug, whisk together the coconut milk, condensed milk and cream.

Poke holes all over the surface of the cake using a skewer or fork. Using a pastry brush, brush the coconut milk mixture over the surface of the cake until all the mixture is used up. Refrigerate for at least 30 minutes or overnight. 
To make the whipped cream mixture, place the whipping cream in the bowl of a stand mixer. Whip on high until soft peaks. Add the vanilla and mascarpone and fold through until smooth. If lumpy, use a whisk and beat until smooth. 
Spread the mixture over the cake, top with the orange slices and serve.

Recipe by Katelyn Allegra