Coconut and Lime Bundt Cake 


Step 1
Pre-heat the oven to 325ºF and lightly grease a 10-cup capacity bundt pan with butter.

Step 2
In a bowl of an electric mixer, beat the butter until light and creamy, then slowly add the sugar, beating until light and fluffy. Add the eggs, one at a time, making sure each one is incorporated before adding another. Scrape down the sides of the bowl. 

Step 3
In a separate bowl, stir the coconut cream, lime juice, water and vanilla together. Mix the flour, baking powder and salt together. Add half the flour mixture to the mixer until thoroughly combined, then add half the coconut cream mixture. Repeat with the remaining ingredients. Take the bowl off the stand and fold in the toasted coconut.

Step 4
Bake for 45-55 minutes or until a cake tester inserted in the middle comes out clean. Leave to rest in the pan for 10 minutes. Transfer to a wire rack to cool. 

Step 5
Mix all the icing ingredients together until they form a drizzle. Drizzle over the cooled cake, then top it with coconut and lime and dust with powdered sugar.


Preparation: 20 min
Serves: 12
Cooking: 55 min
Difficulty: Easy

3/4 cup butter, softened  
1-1/4 cups powdered sugar 
3 large eggs 
2-1/2 cups all-purpose flour 
5 tsp of baking powder 
1.5 tsp salt  ­­­
1/2 cup coconut cream 
2 TBSP lime juice  
2 TBSP water  
1 tsp Taylor & Colledge Organic Vanilla Bean Paste
1 cup dried coconut, toasted ­­

1 cup powdered sugar  
1-2 TBSP water  
1/4 tsp coconut essence 
1/2 tsp lime zest 
extra coconut, lime zest and powdered sugar for decorating