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
For the coconut
- butter, for greasing
- 2–3 tbsp plain flour, for dusting
- 150²µ/5½´Ç³ú desiccated coconut
- 397g tin condensed milk
For the cake
- 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
Method
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.
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.
Preheat the oven to 170C/150C Fan/Gas 3½.
In a saucepan, toast the fennel seeds. When aromatic, put them in a pestle and mortar and roughly grind.
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.
Pour the batter over the coconut mixture and bake for 45–50 minutes until a skewer inserted in the centre comes out clean.
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.