Name: Coconut & Passionfruit Bundt
Prep time: 25 min
Cook time: 35 min
Total time: 1 h
Yield: Makes one 25 cm (10 in) Bundt cake
Cuisine: United Kingdom
Ingredients: 100 g (3½ oz) creamed coconut, finely grated; 140 ml (4½ fl oz) coconut cream; 4 eggs, large; 200 g (7 oz) self-raising (-rising) flour; Pulp from 2 large passionfruit, approx. 80 g (3 oz) each; 265 g (9½ oz) caster (superfine) sugar; 250 g (9 oz) very soft butter; 2 tsp coconut cream; 50 g (1¾ oz) icing (confectioners) sugar, sifted

Preparation info

Makes
one
25 cm Bundt cake

Difficulty
Medium
Ready in
1 hr

Appears in

The Pink Whisk Guide to Cake Making

By Ruth Clemens

Published 2013

About

This is an unassuming cake in the looks department, but you’ll definitely be going back for more! The crunchy seeds of the passionfruit are lovely, but if you’d prefer your cake without them simply push the pulp of the passionfruit through a sieve and discard the seeds.

Ingredients

Cake

250 g (9 oz) very soft butter
265 g (9½

Method

Preheat the oven to 160°C (fan)/180°C/350°F/Gas Mark 4. Prepare the tin: grease it well, including the ring in the centre and all the other little nooks and crannies.