|Prep Time||15 minutes|
|Bake Time||50 Minutes|
|Baking Pan||Bundt Pan 21cm|
- 200g unsalted butter, softened
- 1½ cups caster sugar
- 2 tsp vanilla extract
- 1 tsp coconut extract
- 1 tsp salt
- 4 eggs, at room temperature
- 2 cups self raising flour, sifted
- 250ml unsweetened coconut milk
- 1¼ cups desiccated coconut
- 2 cups pure icing sugar, sifted
- 1 tbsp lemon juice
- Dried rose buds, torn
- Shredded coconut
- Edible flowers
Preheat oven to 160°C. Grease your Wiltshire Bundt Pan 21cm x 9cm. Place the butter, sugar, vanilla and coconut extract and salt in the bowl of an electric mixer and beat for 5 minutes or until pale and creamy. Add the eggs one at a time, beating well between each addition. On low speed add the flour, coconut milk and desiccated coconut in two batches until combined. Spoon mixture into prepared pan and level the top. Bake for 50 minutes until top is golden and a skewer inserted in the centre of the cake comes out clean. Cover with foil if cake is getting too dark.
Stand cake in pan for 5 minutes before turning out onto a wire rack to cool completely.
To make the glaze, combine all the ingredients in a bowl and stir until smooth. Add a little more lemon juice as per your taste.
Place the cake on a cake plate and drizzle over the lemon icing. Allow to stand for 5 minutes until icing sets slightly before decorating.
Decorate with dried rose buds, shredded coconuts and edible flowers.