Orange and coconut cream cake

I bake most Fridays, for no particular reason except to treat my boys at the end of the school week.
This week my younger kid was stressing about his maths test, which was taking place every day for three days in a row. We have looked at a maths book and did some exercises, but it would have helped if parents were told what kind of tasks there were to be expected.
I often wonder about the fact that they don't have any textbooks to use at home. I remember at my son's age we all had to carry a bag full of textbooks, borrowed from the school library. We also had daily homework.
For some reason the school library doesn't offer free textbooks on loan here. They just don't do it. And how helpful it would have been for kids to reinforce what they learn at school and for parents to find out exactly what they are being taught.

Anyway, to celebrate the end of the difficult tests, I wanted to bake a cake. My bakes tend to be of a simpler variety, nothing fancy in terms of decorations.
I checked what I had in the kitchen, and discovered a tin of coconut cream, and one leftover blood orange. This was not the best batch of blood oranges, which I bought last week from Ocado. Not a single one in the pack was remotedly blush, they looked and tasted exactly like the normal oranges, except the cost was higher.

Orange and coconut cream cake
Ingredients:
zest of 1 orange
juice of 1/2 orange
2tsp lemon juice
100g caster sugar
2 medium eggs
160ml coconut cream
200g self-raising flour
1tsp baking powder
4tbsp olive oil
icing sugar + orange juice to make a thin icing

Zest an orange in a medium mixing bowl, squeeze in juice of half an orange, add the sugar, lemon juice and beat in a couple of medium eggs. Stir in the coconut cream, sift in the flour and baking powder, and mix in the olive oil.
Pour the cake batter in the cake tin, which has been well oiled. Place the tin in the oven preheated to 180C, and bake for about 35+ minutes. Check readiness with a wooden toothpick.
Take out of the tin, and let it cool slightly on the cooling rack.
It doesn't need much more than a thin icing made of icing sugar and orange juice. Pour over the cake, and decorate with diamond jellies, or any other sweets if you fancy.

This is a light, fluffy cake, not overly sweet and fragrant. Perfect with a cup of tea or coffee, or just on its own.