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
- 1½ cups (240g) icing (confectioner’s) sugar mixture, sifted
- 2 tablespoons boiling water
- freeze-dried raspberries+, finely crushed, for dusting
- 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.
- 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.
- 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.
- 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.
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