Rose Water and Coconut Bundt Cake

Everyone loves a bundt cake. Delicate fragrant flavours combined with a lovely moist bake make this a very easy cake to eat.

Everyone loves a bundt cake. Delicate fragrant flavours combined with a lovely moist bake make this a very easy cake to eat.

bundt cake Rose Water and Coconut Bundt Cake

Preparation time 35 mins plus cooling Baking time 1 hour Makes 18 slices For the cake: 170g butter 300g caster sugar 4 eggs 1 tsp vanilla bean paste 250g self raising flour A pinch of salt ¾ tsp baking powder 50g desiccated coconut 200ml full fat milk ½ tsp rosewater For the syrup: 60 ml water 60g caster sugar ½ tsp rosewater For the Glacé icing: 4 heaped tsp icing sugar 1 tsp warm water 1 drop rosewater Pink food colouring Method: 1 Preheat the oven to 170°C/150°C fan /gas mark 3 and carefully and liberally butter and flour the inside of a 25cm bundt tin. 2 In a bowl, beat the butter and sugar until pale and fluffy. Then, one at a time, add the eggs and fully combine each one before the next. Add the vanilla bean paste and rosewater and combine. 3 In a separate bowl sieve the flour and mix in the salt, baking powder and desiccated coconut. Pour a third of the dry mix into the butter and eggs mix and beat well. Then repeat and add the milk and beat well. Add the remaining dry mix and beat well again. This gives you an even texture. Pour into the prepared bundt tin and bake for one hour or until a skewer inserted into the middle comes out clean. 4 Make the syrup by adding the water, sugar and rosewater to a pan and gently heating until the sugar dissolves, then bring to a boil and simmer without a lid for a 3 or 4 mins until it has reduced into a syrup. 5 Cool on a wire rack and with the cake still in the tin prick the base ready to receive the syrup - take care not to pour the sticky syrup down the sides as it may not help your cakes smooth exit from the tin. Let the cake have time to absorb the syrup then turn out onto a plate very carefully when the tin is cool. 6 To decorate, sift the icing sugar into a bowl and add the warm water, rosewater and a drop or two of the food colouring and mix thoroughly until thick enough to coat the back of a spoon. You can add more water or icing sugar to adjust the consistency. Drizzle on the top of your cake and enjoy. TIP: This also looks and tastes great if you sprinkle desiccated coconut onto the glacé icing.

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