Nadiya Hussain’s Coconut Bundt Cake
The Coconut Bundt Cake is a culinary masterpiece that combines the rich, tropical essence of coconut with classic baking traditions. From the meticulous mixing of ingredients to its golden transformation in the oven, this dessert offers a moist and flavorful experience. Serving suggestions, such as glazes, toasted coconut, or fresh berries, elevate its presentation and taste. The Coconut Bundt Cake is a versatile delight, suitable for various occasions, promising a symphony of flavors that celebrates the joy of baking and shared indulgence.
Ingredients
- All-purpose flour
- Baking powder
- Salt
- Unsalted butter
- Sugar
- Eggs
- Coconut milk
- Vanilla extract
Instructions
- Preheat the oven to 170°C/150°C fan/gas mark 3.5. Grease and flour a 2.8-litre Bundt tin.
- To make the caramel coconut base, toast the coconut in a non-stick frying pan until 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.
- To make the cake, cream together the butter and sugar until light and fluffy. Beat in the cinnamon, fennel and lime zest.
- Add the eggs one at a time, beating well after each addition.
- In a separate bowl, sift together the flour, baking powder and salt.
- Add the dry ingredients to the wet ingredients alternately with the milk, beating until just combined.
- Pour the cake batter over the caramel coconut base in the Bundt tin.
- Bake for 45-50 minutes, or until a skewer inserted into the centre comes out clean.
- Allow the cake to cool in the tin for 10 minutes before inverting onto a wire rack to cool completely.
- Serve warm or at room temperature.