a way to make a bundt cake that an A-lister may well be happy with

Serves 12


For the bundt pan

  • 15g butter
  • 15g undeniable flour
  • For the cake

  • 135g creamed coconut
  • 240g butter, softened
  • 375g caster sugar
  • 4 eggs
  • 1 tsp vanilla
  • 200ml soured cream
  • 100g white chocolate chips
  • 375g undeniable flour
  • 2 tsp baking powder
  • 1 tsp bicarbonate of soda
  • ¼ tsp salt
  • For the coconut frosting

  • 65g white chocolate
  • 35g coconut cream
  • 35g unsalted butter, softened
  • 65g cream cheese
  • 330g icing sugar
  • 2 tbsp milk (non-compulsory)
  • To beautify

  • 150g desiccated coconut, plus extra to coat the strawberries (not obligatory)
  • 250g clean strawberries (optional)
  • 75g white chocolate, melted (not obligatory)
  • directions 

    1. Preheat your oven to 160°C fan/180°C/gasoline 4.

    2. melt the butter and then use a pastry brush to brush it evenly over the inner of a 12-cup anniversary [size] bundt pan, being cautious to get into every nook and cranny. I discover it less demanding to brush from the bottom as much as steer clear of any butter pooling. Sift over the flour, relocating the pan to coat it evenly. turn it the wrong way up and give it a last tap to eradicate any extra, then set aside.

    3. warmth the creamed coconut unless smooth and then add to a big mixing bowl with the butter and sugar. using hand held electric powered beaters or a stand mixer, combine except easy. Add the eggs one by one together with the vanilla. Pour within the soured cream after which add the flour, baking powder, bicarbonate of soda and salt. Pour into the organized pan and bake for 50–fifty five minutes or until a skewer inserted into the cake comes out clear. leave to chill within the pan for 15 minutes after which invert on to a wire rack to chill absolutely.

    four. To make the frosting, melt the white chocolate and coconut cream together. Add them to a bowl with the butter and cream cheese. combine unless clean and then progressively add the icing sugar. If it seems too thick, which you could add a splash of milk if obligatory. once easy, unfold over the whole Bundt after which cowl with desiccated coconut.

    5. in case you need to add greater ornament, dip the strawberries within the melted white chocolate after which the coconut and fill the centre of the bundt with them earlier than serving. The bundt maintains definitely smartly for as much as 5 days in an airtight container.

    Recipe from Bundt by way of Melanie Johnson (Penguin, £28)


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