I would argue that the best bit of a cake is the icing. It takes a lot for me to pick a slice that isn’t at least half and half.
This cake is definitely an exception! Maybe it is the juicy raspberries within or the moisture given by all that coconut milk but it just doesn’t need it- it is perfect as it is.
I found the original recipe on Buttercream Blondie and immediately went and ordered a Bundt tin from my local cook shop. This could of course be made in any other shaped tin but a Bundt tin does make a rather nice change from the usual loaf or round one… It also is great for sharing with people who all want different size slices as wedges are as easy to cut as slithers (for those of us who like many slithers that add up to the one wedge).
Adapted from Buttercream Blondie
Fills one Bundt tin
190g butter, plus extra for greasing the tin
1tsp vanilla paste
300g plain flour, plus extra for the tin
5tsp baking powder
210ml coconut milk
140g desiccated coconut
- Preheat the oven to 170°C (fan, otherwise 180°C)
- Grease the Bundt tin well with butter, especially in any nooks and crannies, and dust with flour, tapping out any excess
- Cream together the butter and sugar until light and fluffy
- Coat the raspberries in a few tablespoons of flour
- Beat in the eggs one by one, adding a little flour if it looks like it might spilt, followed by the vanilla
- Add half the remaining flour and when incorporated mix in half the milk, then the other half of flour and milk alternately
- Fold in the desiccated coconut
- Carefully fold in the raspberries and spoon into the greased tin
- Bake for 50 mins, until an inserted skewer comes out clean. Leave to cool in the tin for 10 mins before turning out onto a wire rack to cool completely.
If you really must add a little icing like I did mix a few tablespoons of left over coconut milk with icing sugar and drizzle over.