Friday, 16 October 2009
Coconut Lime Bundt Cake
I have a new favorite cake! This is so yummy, I got the recipe from BBC Good Food where it was already vegan :) Well, providing you replace the butter with vegan margarine... Only other changes I made was to replace the lemon with lime, as I think coconut and lime should always be together....and added some lime to the frosting as well as I felt it needed some acidity to cut through the richness. Further, the recipe called for coconut cream, I did have some but mostly had full fat coconut milk that I needed to use up so I did a combo of both. I do think the cream can be fully replaced with full fat coconut milk though and still be good.
Some of the comments on their site mention this being quite crumbly. Well, it is, but I have to say I really like that in this. With the coconut in there the crumbliness gives it a macaroon feel and as I feel a lot of vegan cakes can actually err on being too moist - this was a nice change. They cooked it in a regular springform tin but I have this bundt cake ring that doesn't get used too much so thought I would try it. Only thing is I had to take it out of the oven with about 20 minutes left - it didn't need anywhere near the 1 hour cooking time they called for.
Coconut Lime Bundt Cake:
140g vegan margarine
140g golden caster sugar
50ml coconut cream, heated just until liquid (just replace with more milk if hard to find)
100ml full fat coconut milk
juice and zest of 1 lime
50g unsweetened desiccated coconut
85g fine cornmeal (polenta)
2 tsp baking powder
1/8 tsp salt
140g plain flour
Coconut Lime Glaze:
210g icing sugar
juice and zest of 1 lime
about 4 Tbsp full fat coconut milk
For the cake - 'butter' and flour a springform pan and set aside. Preheat oven to 180C. Cream the margarine and sugar together until light and fluffy. Add the coconut cream, lime juice and zest and whisk well, add the rest of the coconut milk a bit at a time until all incorporated. Combine the flour, cornmeal, coconut, baking powder and salt in a separate bowl. Add this to the milk mixture and whisk until just combined and you have a soft but not too wet mixture - it will be 'thick-ish'.
Spoon into your prepared tin and bake for 30min. If using a different size tin this may take longer, or less - it will look golden on top and a toothpick inserted should come out clean. Remove from the oven and let cool in pan on a wire rack. Then remove from pan and insert onto a serving plate.
For the glaze just whisk together everything until you have a thick but slightly pourable mixture. Spoon it over the cooled cake letting it pour over the sides a bit. Leave it too set then slice and serve. I got 16 slices out of my bundt pan for this.