Coconut bundt cake
If my grandad was alive, I think he would have loved this. The flavours are simple: caramel-golden coconut and a soft, zesty lime cake, all in a beautiful bundt.
Ingredients
- butter, for greasing
- 2–3 tbsp plain flour, for dusting
- 150g/5½oz desiccated coconut
- 397g tin condensed milk
- 1½ tsp fennel seeds
- 8 medium eggs
- 250g/9oz soft brown sugar
- 1½ tsp ground cinnamon
- 4 limes, zest only
- 250g/9oz self-raising flour, sifted
Instructions
- 1
Start by greasing the inside of a 2.8-litre bundt tin. Grease all the nooks well – more is more where this greasing is concerned. Add a few tablespoons of flour into the tin and turn the tin around so the butter catches the flour and coats the tin.
- 2
Pop the coconut into a non-stick frying pan and toast until lightly golden. Put the coconut into a bowl, pour in the condensed milk and mix. Pour the mixture into an even layer in the base of the bundt tin.
- 3
Preheat the oven to 170C/150C Fan/Gas 3½.
- 4
In a saucepan, toast the fennel seeds. When aromatic, put them in a pestle and mortar and roughly grind.
- 5
To make the cake, put the eggs, sugar, cinnamon, ground fennel seeds and lime zest into a large bowl. Mix using an electric whisk until light and fluffy. Fold in the flour until you have a smooth batter.
- 6
Pour the batter over the coconut mixture and bake for 45–50 minutes until a skewer inserted in the centre comes out clean.
- 7
When you take the cake out of the oven, leave it to cool in the tin for 10 minutes, then tip out onto a serving plate. It is best served while still warm.