Ingredients
1 cup 2% milk2 tablespoons white vinegar1/2 cup butter, softened1-2/3 cups sugar, divided 1 large egg, room temperature2 cups all-purpose flour2 teaspoons baking powder1 teaspoon baking soda1/8 teaspoon salt2/3 cup raisins2/3 cup sweetened shredded coconut or chopped walnuts1 tablespoon grated orange zest2 teaspoons grated lemon zest1/2 cup orange juice3 tablespoons lemon juice
Preparation
Preheat oven to 350°. Grease and flour a 13x9-in. baking pan. In a small bowl, mix milk and vinegar; let stand 5 minutes.
In a large bowl, cream butter and 1 cup sugar until light and fluffy, 5-7 minutes. Beat in milk mixture and egg. In another bowl, whisk flour, baking powder, baking soda and salt; gradually add to creamed mixture. Stir in raisins, coconut and orange and lemon zests. Pour batter into prepared pan. Bake 20-25 minutes or until a toothpick inserted in center comes out clean.
Meanwhile, in a small saucepan, bring juices and remaining sugar to a boil. Reduce heat; cook and stir until sugar is dissolved. Remove cake from oven; place on a wire rack. Poke holes in warm cake with a skewer or chopstick. Pour sugar mixture evenly over cake.
