Coconut bundt cake recipe
 If my grandad was alive, I think he would have loved this. The flavours are simple: caramel-golden coconut and a soft, zesty lime cake, all in a beautiful bundt. butter, for greasing 2–3 tbsp plain flour, for dusting 150g/5½oz desiccated coconut 397g tin condensed milk butter, for greasing 2–3 tbsp plain flour, for dusting 150g/5½oz desiccated coconut 397g tin condensed milk 1½ tsp fennel seeds8 medium eggs250g/9oz soft brown sugar 1½ tsp ground cinnamon4 limes, zest only 250g/9oz self-raising flour, sifted 1½ tsp fennel seeds 8 medium eggs 250g/9oz soft brown sugar 1½ tsp ground cinnamon 4 limes, zest only 250g/9oz self-raising flour, sifted Method Start by greasing the inside of a 2.8-litre bundt tin. Grease all the nooks well – more is more where this greasing is concerned. Add a few tablespoons of flour into the tin and turn the tin around so the butter catches the flour and coats the tin. Pop the coconut into a non-stick frying pan and toast until lightly golden. Put the coconut into a bowl, pour in the condensed milk and mix. Pour the mixture into an even layer in the base of the bundt tin.Preheat the oven to 170C/150C Fan/Gas 3½. In a saucepan, toast the fennel seeds. When aromatic, put them in a pestle and mortar and roughly grind.To make the cake, put the eggs, sugar, cinnamon, ground fennel seeds and lime zest into a large bowl. Mix using an electric whisk until light and fluffy. Fold in the flour until you have a smooth batter.Pour the batter over the coconut mixture and bake for 45–50 minutes until a skewer inserted in the centre comes out clean.When you take the cake out of the oven, leave it to cool in the tin for 10 minutes, then tip out onto a serving plate. It is best served while still warm. Start by greasing the inside of a 2.8-litre bundt tin. Grease all the nooks well – more is more where this greasing is concerned. Add a few tablespoons of flour into the tin and turn the tin around so the butter catches the flour and coats the tin. Start by greasing the inside of a 2.8-litre bundt tin. Grease all the nooks well – more is more where this greasing is concerned. Add a few tablespoons of flour into the tin and turn the tin around so the butter catches the flour and coats the tin. Pop the coconut into a non-stick frying pan and toast until lightly golden. Put the coconut into a bowl, pour in the condensed milk and mix. Pour the mixture into an even layer in the base of the bundt tin. Pop the coconut into a non-stick frying pan and toast until lightly golden. Put the coconut into a bowl, pour in the condensed milk and mix. Pour the mixture into an even layer in the base of the bundt tin. Preheat the oven to 170C/150C Fan/Gas 3½. Preheat the oven to 170C/150C Fan/Gas 3½. In a saucepan, toast the fennel seeds. When aromatic, put them in a pestle and mortar and roughly grind. In a saucepan, toast the fennel seeds. When aromatic, put them in a pestle and mortar and roughly grind. To make the cake, put the eggs, sugar, cinnamon, ground fennel seeds and lime zest into a large bowl. Mix using an electric whisk until light and fluffy. Fold in the flour until you have a smooth batter. To make the cake, put the eggs, sugar, cinnamon, ground fennel seeds and lime zest into a large bowl. Mix using an electric whisk until light and fluffy. Fold in the flour until you have a smooth batter. Pour the batter over the coconut mixture and bake for 45–50 minutes until a skewer inserted in the centre comes out clean. Pour the batter over the coconut mixture and bake for 45–50 minutes until a skewer inserted in the centre comes out clean. When you take the cake out of the oven, leave it to cool in the tin for 10 minutes, then tip out onto a serving plate. It is best served while still warm. When you take the cake out of the oven, leave it to cool in the tin for 10 minutes, then tip out onto a serving plate. It is best served while still warm.