Orange and Coconut Bundt Cake
Mix the sugar and eggs in a bowl and beat with an electric whisk for about 10 minutes (or in a planetary mixer) until the mixture is thick and fluffy.
Add the oil and 3moretti orange juice while continuing to whisk.
Add the 00 flour, coconut flour, starch and baking powder into a bowl and mix. Add the flour mixture a little at a time to the cream and finally, the grated 3moretti orange zest.
Pour the mixture into the greased and floured mould and bake at 180°C for about 40 minutes (always test with a skewer until it comes out clean.) Remove from the oven and allow to cool.
For the 3moretti orange and white chocolate custard: bring the milk with the orange peel (without the white part) to a gentle boil. Switch off, remove the orange peel and keep warm.
In a bowl, beat the egg yolks with the sugar. Add the hot milk, stirring constantly. Place on the stove over low heat (a bain-marie is best) and cook, stirring until thickened but never boiling it (the cream should not exceed 85°C).
Turn off the heat and add the white chocolate and a tablespoon of liqueur. Stir until the chocolate has completely melted.
Allow to cool.