We are all enjoying a wonderful summer this year and everyone is having BBQs and picnics. So we have written this coconut bundt cake recipe for just such an occasion. This cake will go very far and serve quite a few people. Its a classic bundt cake with a twist, the addition of coconut yoghurt and toasted coconut brings a tropical flavour into the cake.
6 Eggs (whites and yolks seperated)
400g Silver Spoon® Caster Sugar
260g Coconut Yoghurt
2tsp Nielsen Massey Vanilla Extract
1tsp Bicarbonate Soda
0.25tsp SaltThe Icing:
150g Icing Sugar
3tbsp Warm Water
100g Dessicated Coconut
Food Mixer (Recommended Bosch MUM46A1)
Non Stick Bundt Cake Pan
Joseph Joseph Nest9 Bowls
Now fold the egg whites into the cake batter mixture but do this gently so as not to knock out too much of the air. We need this to make the cake nice and light.
In a small skillet or frying pan add the coconut and place on a low heat. Using a spatula keep turning the coconut ensuring you leave none unturned. Gradually you will see the coconut turn a golden brown. This can take a few minutes so do not get impatient and turn the heat up too high as it will burn very quickly.
Using the icing you made earlier paint this all over the cooled cake using a pastry brush and immediately sprinkle the toasted coconut on top.
This cake will keep for approx 1 week in an airtight container.