Ben Dearnley
“This recipe was given to me by Samantha Denmark, an illustrator who I’ve been working with for more than 10 years,” says Nadine Ingram. “This is the cake she made for my 40th birthday and it’s still one of my favourites. I’ve since added the tropical fruit element, although it’s not bad with a baked meringue on top, either.”
Ingredients
Yoghurt filling
Method
1.Preheat oven to 180°C. Grease 6 x 250ml (1 cup) bundt tins and coat with caster sugar. Beat butter, sugar and vanilla in an electric mixer fitted with the paddle attachment until pale and fluffy. Scrape down sides of bowl and continue beating until all butter is incorporated. Gradually add egg, a trickle at a time, beating thoroughly between additions. Fold in desiccated coconut and coconut flakes, then a third of the flour, then a third of the coconut cream. Continue folding in flour and coconut cream, alternating, until combined. Divide batter among bundt tins, filling them to 1cm below the rims. Tap tins on bench to level filling, then bake until tops bounce back when pressed (18-20 minutes). Cool in tins for 20 minutes then turn out onto a wire rack to cool completely.
2.Meanwhile, for yoghurt filling, beat cream cheese, butter and vanilla in an electric mixer fitted with the paddle attachment until smooth and light, then fold through coconut yoghurt.
3.Fill bundt holes with yoghurt filling, top each with a wedge of mango and a spoonful of passionfruit pulp, dust with icing sugar and top with lime zest to serve. Bundts can be served at room temperature, but will keep for 1 day, covered, in the fridge. Fill and top with fruit before serving.
