To embark on this culinary journey, begin with three fragrant oranges. Peel and cut them into small pieces, placing them in a bowl. Utilizing an immersion blender, puree the oranges while, in a separate bowl, crack three eggs and combine them with 160 grams of sugar and approximately 200 ml of vegetable oil.
Add 200 ml of milk to the egg mixture and grate a hint of orange zest into the concoction. Blend the previously pureed oranges into the creamy mixture, gently incorporating them with a whisk. Sift 360 grams of flour and add a sachet of baking powder (around 10 grams), continuing to mix until a smooth, creamy texture is achieved.
Prepare a baking tray by greasing it with a combination of half a spoonful of butter and half a spoonful of flour. Pour part of the mixture into the tray, ensuring that about 1/4 of it remains in the bowl. Evenly spread the mixture in the pan. To the remaining mixture in the bowl, add 15 grams of coffee, then incorporate this new blend into the pan, forming small circles atop the initial mixture.
Bake the dessert for a minimum of 40 minutes at 170°C. Once out of the oven, sprinkle 300 ml of milk over the cake using a teaspoon, and dust the top with grated coconut. After allowing it to cool, cut the dessert into small squares, presenting a visually captivating and palate-pleasing treat. The harmonious contrast of flavors in this orange and coffee creation is sure to elevate your dessert experience.