Recipe

Berry and lime bundt with whipped coconut cream

Coconut, lime and berries go together exquisitely in this beautiful, dense cake.

  • 1 hr cooking
  • Serves 10
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Coconut, lime and berries go together exquisitely in this beautiful, dense cake. You will need to chill coconut cream overnight before you start.
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Ingredients

  • 270 ml canned coconut cream
  • 20 grams butter, melted
  • 2 limes
  • 185 grams butter, softened
  • 1½ cups (330g) caster sugar
  • 4 eggs
  • 1 cup (150g) plain flour
  • ½ cup (75g) self-raising flour
  • ½ cup (40g) desiccated coconut
  • ½ cup (125ml) buttermilk
  • 1 cup (150g) mixed frozen berries
  • 1 cup (250ml) thickened cream
  • 125 grams raspberries
  • ½ cup (25g) coconut flakes, toasted (see tip)

Method

  • 1
    You will need to chill the coconut cream overnight before you start this recipe. Chill unopened can of coconut cream overnight.
  • 2
    Preheat oven to 160°C fan-forced. Brush a 24cm bundt pan well with the melted butter.
  • 3
    Finely grate rind from limes; reserve, separately, 2 teaspoons rind for cake and 1 teaspoon rind for whipped coconut cream. Juice 1 lime; you will need 2 tablespoons juice.
  • 4
    Beat butter and sugar in a small bowl with an electric mixer until pale and fluffy. Beat in eggs, one at a time, until just combined (mixture may look split at this stage). Transfer to a large bowl; stir in sifted flours, desiccated coconut, buttermilk, frozen berries, reserved rind and juice. Spoon mixture into pan; smooth surface.
  • 5
    Bake cake for 50 minutes or until a skewer inserted into the centre comes out clean. Stand cake in pan for 5 minutes before turning out onto a wire rack to cool.
  • 6
    Meanwhile, open chilled can of coconut cream; spoon ½ cup of the thick cream on the surface into a bowl of an electric mixer (store remaining coconut cream for another use). Add thickened cream and remaining reserved 1 teaspoon lime rind; beat until soft peaks form.Spoon half the whipped coconut cream on top of the cake; decorate with raspberries and flaked coconut. Serve cake with remaining whipped coconut cream.

Notes

Instead of coconut flakes you could peel strips from the flesh of a freshly cracked coconut.You will need to chill the coconut cream overnight before you start this recipe.

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