Skip to content
Open menu Close menu

Feed your appetite for cooking with Penguin’s expert authors

penguin logo

Nadiya Hussain’s Coconut Bundt Cake

This simple and elegant Coconut Bundt Cake from Nadiya's Simple Spices is delicately flavoured with toasted coconut and fennel seeds.

From the book

Introduction

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.

Read more Read less

Ingredients

For the coconut:
butter, for greasing
2-3 tbsp plain flour, for dusting
150g desiccated coconut
397g tin of condensed milk
2 tsp fennel seeds
For the cake:
8 medium eggs
250g soft brown sugar
2 tsp ground cinnamon
4 limes, zest only
250g self-raising flour, sifted

Essential kit

You will need: a 2.8l Bundt tin.

Don't miss our spring eBook sale!

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 till lightly golden. Put in a bowl, pour in the condensed milk and mix through. Pour into the base of the tin, making sure you have an even layer.

Preheat the oven to 170°C.

In a saucepan toast the fennel seeds. When aromatic, put them in a pestle and mortar and roughly grind.

Make the cake by putting the eggs, soft brown sugar, cinnamon, fennel and lime zest into a large bowl and mixing till you have a mixture that is light and fluffy. Now add in the self-raising flour and mix till you have a smooth batter.

Pour in over the caramel coconut mix and bake for 45–50 minutes till a skewer inserted comes out clean.

When you take the cake out of the oven, leave it in the tin for 10 minutes and then tip out onto a serving dish. Serve while still warm.

+ When you take the cake out of the oven, leave it in the tin for 10 minutes and then tip out onto a serving dish. Serve while still warm.

Comments are closed.

newsletter

Subscribe to The Happy Foodie email newsletter

Get our latest recipes, features, book news and ebook deals straight to your inbox every week

From the book: Nadiya’s Simple Spices

Close menu