| | Ruby grapefruit and coconut bundt cake
Ruby grapefruit and coconut bundt cake
Ruby grapefruit and coconut bundt cake 4.3-5 9
  • Calories: 1244 kj
  • Fat: 15g
  • Carbohydrates: 10g

How to Make:

  1. Preheat oven to 180C/160C fan forced. Grease a 26cm (top measurement) bundt pan with oil. Use electric beaters to beat the oil, sugar, rind and paste in a bowl until pale and creamy. Beat in the eggs, 1 at a time, beating well after each addition.
  2. Place the flour, baking powder, bicarb and cinnamon in a sieve. Sift half the flour mixture over the oil mixture. Add half the coconut, coconut milk and juice. Use a wooden spoon to stir to combine. Repeat with remaining flour mixture, coconut, milk and juice until combined. Spoon into the prepared pan. Smooth the surface. Bake for 35 minutes or until a skewer inserted in the centre comes out clean. Cool in pan for 15 minutes, then transfer to a wire rack to cool completely.
  3. For the caramel, place the sugar and cornflour in a saucepan. Whisk in juice, milk and vanilla. Bring to a simmer over low heat, stirring. Cook, stirring, for 1-2 minutes or until mixture boils and thickens. Cool for 2 minutes.
Time for preparing:
40 min.
Servings:
12

Ingredients:

  • 110g (1/2 cup) solidified coconut oil
  • 160g (1 cup) coconut sugar
  • 1 tablespoon ruby red grapefruit rind, finely grated
  • 1 teaspoon vanilla bean paste
  • 2 eggs, at room temperature
  • 310g (2 cups) white spelt flour
  • 1 1/4 teaspoons baking powder
  • 1/2 teaspoon bicarbonate of soda
  • 1?2 teaspoon ground cinnamon
  • 45g (1/2 cup) desiccated coconut
  • 270ml can light coconut milk
  • 80ml (1/3 cup) fresh ruby red grapefruit juice, strained
  • 1 ruby red grapefruit, peeled, segmented, chopped
  • Coconut caramel
  • 2 tablespoons coconut sugar
  • 1 teaspoon cornflour
  • 100ml strained fresh ruby red grapefruit juice
  • 2 tablespoons light coconut milk
  • 1/2 teaspoon vanilla bean paste
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