salted coconut and raspberry bundt cake

  • 1 cup (250ml) water
  • 125g unsalted butter, chopped
  • ¼ cup (60ml) coconut liqueur
  • 2 cups (300g) plain (all-purpose) flour
  • 1 teaspoon bicarbonate of (baking) soda
  • 1¾ cups (140g) desiccated coconut 
  • 2 cups (440g) caster (superfine) sugar
  • 2 eggs
  • ½ cup (125ml) buttermilk 
  • 1 teaspoon vanilla extract
  • 3 teaspoons sea salt flakes
  • ¼ cup (5g) freeze-dried raspberries+, crushed

icing

  • 1½ cups (240g) icing (confectioner’s) sugar mixture, sifted
  • 2 tablespoons boiling water 
  • freeze-dried raspberries+, finely crushed, for dusting
  1. Preheat oven to 160°C (325°F). Place the water, butter and coconut liqueur in a small saucepan over medium heat and cook until the butter is melted. Set aside. 
  2. Place the flour, bicarbonate of soda, coconut and sugar in a large bowl and whisk to combine. Add the eggs, buttermilk, vanilla, salt and the butter mixture and whisk until smooth. Add the raspberries and mix until just combined. 
  3. Pour into a well-greased 10-cup-capacity (2.5-litre) Bundt tin. Place on a baking tray. Cook for 50–55 minutes or until cooked when tested with a skewer. Place the tin on a wire rack for 10 minutes to cool slightly before turning out onto the rack to cool completely.
  4. To make the icing, place the icing sugar and boiling water in a medium bowl and whisk until smooth. Spoon the icing over the cake and dust with the raspberries. Serve. Serves 8–10.     

+ Freeze-dried raspberries are available from selected delicatessens and specialty grocers.

RATE THIS RECIPE:
Reader ratings (4.50) 432150

There are no comments for this entry yet.

YOU MIGHT ALSO LIKE

JOIN OUR NEWSLETTER

SIGN UP WITH YOUR EMAIL BELOW:

REGISTER

join the club

Become a member of donnahay.com and receive VIP offers, behind-the-scenes previews and exclusive content direct to your inbox