With a new cake tin comes new responsibility: to bake a new cake, of course! So here’s a new take on an old cake: a coconut ring cake cooked in a bundt cake tin. It’s also a really delicious cake with less sugar than you’d expect for a 2-cups-of-flour cake.
And since we’re trying to reduce our sugar intake, the so-called icing is almost sugar free: it’s just a 50:50 mix of dark chocolate chips and coconut oil. As you can see from the picture, it soaked into the cake, then dripped down the sides onto the plate. There wasn’t the time to let this icing cool enough before pouring it over the top, but this improved things, or so the happy cake munchers told me. Chocolate infused coconut cake is indeed delicious.
Coconut bundt cake
- 3 ounces of coconut or olive oil (or 4 oz of butter)
- ¾ cup of sugar
- 2 cups of self-raising flour
- 2 eggs
- ½ cup of milk
- 2 rounded tablespoons of desiccated coconut
- 1 teaspoon of lemon juice
- icing: a tablepsoon each of coconut oil and chocolate chips
Before you start
- Grease the new bundt pan and coat the inside with desiccated coconut. Be careful to coat all of the insides so the cake tips out easily afterwards.
- Turn the oven on to 180ºC (or 350 F).
- Put everything into a large bowl and mix together well.
- Pour it all into the prepared cake tin, then bake in a preheated oven for 40 or 50 minutes.
- While the cake is cooking, make the ‘icing’ by melting the chocolate chips into the coconut oil. You might have to heat the mix over a very low heat to help this along. Let this mix cool down until it’s thick enough to only just pour.
- When the cake has cooked, take it out of the oven and let it sit for 10 minutes or so, then tip it onto a plate and let it cool.
- Pour over the chocolate chip−coconut oil mixture as artistically as you can.
Source: Only slightly modified from the ‘coconut ring cake’ in the Australian Family Circle’s Favourite Cake Recipes, Murdoch Books: Sydney, 1991.