Lime-Coconut Bundt Cake with Coconut-Gin Glaze

Bundt cakes are a fool-proof way of making beautifully shaped cakes in nearly endless flavour combinations that work at any occasion.

Over here, bundt cakes are a huge favourite. They might be regarded as old-fashioned, every time I am putting a bundt cake on the table, they are gone in no time.

And let’s be honest, while I fondly remember the simple bundt cakes from my childhood, we have come a long way. Today, bundt cake moulds come in all sorts of shapes turning these still simple cakes into incredibly impressive looking pieces.

Technically you can make nearly any cake a bundt cake. All you need is putting it into an appropriate tin. That said, you need to make sure the batter is not too delicate and once transferred from the tin will fall apart.

However, once you mix together a batter that is reasonably firm, your imagination is the limit. Make it a dark chocolate bundt cake, add citrus flavours, spices, fresh fruits, well the list indeed goes on and on.

This lime-coconut bundt cake bursting with tropical flavours and topped with icing whisked together with coconut milk and gin is currently a favourite.

Recipe: Lime-Coconut Bundt Cake with Coconut-Gin glaze

Serves 15-20 pieces

For the lime-coconut bundt cake
375 g all-purpose flour
1.5 packets baking powder
8 tablespoons desiccated coconut
200 g butter
250 g sugar
2 packets vanilla sugar
6 eggs
2 limes
pinch of salt
150 ml coconut liqueur

For the coconut-gin glaze
50 ml coconut milk
30 ml gin
300 g icing sugar

Method

Preheat the oven to 180°C.

In a bowl, mix flour, baking powder, desiccated coconut, and a pinch of salt.

In a separate bowl, using a hand mixer whisk together butter, sugar, and vanilla sugar for a couple of minutes. Add eggs one at a time and continue to mix for another few minutes. Stir in the coconut liqueur.

Add flour mixture and 2 tablespoons lime juice and continue to beat with the hand mixer for another 1-2 minutes. Stir in the finely grated zest of one lime.

Grease a bundt tin of 30×10 cm and lightly flour. Fill in the batter and bake for 50-60 minutes.

Take out of the oven and let cool slightly before transferring from the tin. Let cool completely.

In a small bowl, mix the icing sugar with coconut milk and gin. Stir until thick and smooth. Add more icing sugar if the mixture remains too liquid or more coconut milk if too thick.

Drizzle over cake.

Let me know how you liked the cake in the comments below.