Ingredients
| 1 cup butter or oil | |
| 3 eggs | |
| 1 cup sugar | |
| 1½ cups self-raising flour | |
| ¼ teaspoon baking soda | |
| ½ cup fresh coconut, grated (use desiccated coconut if fresh is not available) | |
| PASSIONFRUIT SYRUP | |
| zest and juice of 2 limes | |
| ¼ cup sugar | |
| ½ cup coconut milk | |
| zest and juice of 3 mandarins | |
| ½ cup passionfruit syrup |
One afternoon, a friend of mine, Makira, dropped off a box of mandarins that she had picked off her friend’s mama’s tree. With these mandarins, I created a coconut bundt cake that is light and spongy and can be made with anything seasonal or fruit from your backyard. The glaze can be made with whatever fruit you have – simply cook down any fruit with coconut milk and sugar and reduce to a syrup.
View the recipe collection here
Instructions
| 1. | Heat the oven to 170°C fan bake. Grease a 25cm bundt tin with butter. |
| 2. | Cream the butter/oil, eggs and sugar. |
| 3. | Add the flour, baking soda and coconut and fold until well mixed. |
| 4. | Bake for 25 minutes or until a skewer comes out clean and the cake is soft to touch and springs back when lightly pressed. |
| 5. | Let the cake sit for 10 minutes before turning it out onto a plate. |
| 6. | Use a fork to make holes in the cake and pour the syrup over while the cake is still warm, reserving a little syrup for serving. |
| 7. | This goes well served with coconut cream and a little more syrup. |
| 8. | PASSIONFRUIT SYRUP |
| 9. | Combine all the ingredients in a pan. |
| 10. | Bring to the boil and simmer to reduce it to a syrupy consistency. |
Recipes & food styling Bertrand Jang / Photography Tony Nyberg