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.
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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.
Reviews
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