There are some culinary experiences that are forever etched in your psyche. They are unique, because quite frankly, they just cannot be recreated, and are incomparable with any other exploit. One such meal that I am proud to have experienced was at Dinner by Heston. Triggered by that, and his TV show How to Cook Like Heston, I went and got a copy of his biography by Chas Newkey-Burden called (surprise!) Heston Blumenthal – The Biography of the World’s Most Brilliant Masterchef.
Before we blot onto the fact that strawberries have yet again invaded not only the fruit stalls across the city, but my heart, soul and kitchen too. While I devise my gallant strawberry decked contenders to steal your hears this season (think strawberry cheesecake cupcakes), I leave you to relish the clean simplicity of this Lemon Coconut Bundt Cake, with a (not so) small heaping of freshly whipped dollops of cream. On that note, I desperately crave these nifty iSi canisters that transform boring runny cream into airy whipped goodness in seconds. The coconut is rather indistinguishable, and lends a depth of flavour without coating your palate.
Adapted from Veganomicon – Serves 6-8
Ingredients:
- 1 1/2 cups granulated sugar
- 2/3 cup canola oil
- 1 cup coconut milk (Try Dabur’s Homemade range)
- 1/4 cup milk
- 1 1/2 cup desiccated coconut
- 1/4 cup lime juice (or lemons)
- 2 tsp lime zest (or lemons)
- 1 tsp pure vanilla extract
- 1 tsp lemon extract (optional)
- 3 cups all purpose flour
- 2 tsp baking powder
- 1 tsp baking soda
- 1 tsp salt
- 2-3 tbs icing sugar
- Preheat the oven to 175*c and grease a bundt pan with Pam or butter.
- In a large bowl, combine the sugar, oil, milks, extracts and zest. Sift in the flour, baking soda, baking powder and salt. Mix till combined. Fold in the desiccated coconut, and tip the batter into the greased pan and bake for 50m-1h.
- Let the cake cool on a cooling rack until the cake reaches room temperature. Gently turn over onto serving plate and dust with the icing sugar.
- Slice, and serve with whipped cream.
- If you can get your hands on some nice juice lemons, by all means swap them for the lime. The sweet intensity of the lemons are quite beautiful and compliment the tropical feel of this cake beautifully.
- This cake can be quite crumbly, so I suggest patience in handling a warm cake pan. Once cooled, it behaves itself rather nicely.
- Perfect with a cup of tea, even more luxurious with some clotted cream or whipped cream. These is beauty in simplicity, so don’t be temped to over complicate and douse with garnishes.
