Coconut bundt cake

I know, I know. Technically speaking, this isn't a 'bundt' cake, as that would imply a ring shape but since I didn't have the requisite tin, (amazon here I come), and was too desperate to wait for one to arrive, I steamed ahead and went for a different shape, which really just means more cake, as there's no hollow centre!!

The cake is fluffy, yet hearty, sweet, yet not overpowering and not only is it an extreme comfort food in the often dark and dreary January days but it's also a cheery reminder of the Spring that's to come, given the bright white glaze and sunny flavour!

Ingredients

250g butter

275g caster sugar

1 tsp vanilla extract

4 eggs

300g self raising flour

80g dessicated coconut

250ml milk

640g icing sugar

80ml boiling water

Method

1. Preheat the oven to 160C.

1. Start by creaming the butter and caster sugar in an electric mixer, then add the vanilla extract.

2. Mix in the eggs then add the flour and coconut.

3. FInally, add the milk and mix until smooth.

4. Pour into a (very) well greased bunt (or similar) tin and bake for one hour.

5. After an hour, test with a skewer to see if the cake is cooked though and if not, you may need to cover the top of the cake with foil to avoid burning while the middle cooks!

6. Once the cake is fully cooled, make the glaze by simply mixing the icing sugar and boiling water.

7. Pour over and leave to set.

780 ml b