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
Nadiya’s Simple Spices
Simple, flavour-packed recipes for the whole family.
Demystifying the notion that cooking with spices is complicated.
From easy breakfasts and lunches, to side dishes and classic bakes.
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.
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.
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.
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