Gluten Free: Coconut and Lime Bundt Cake

I admit it, I have a problem. I can't stop buying cake tins. Not just cake tins, actually, it's all cookware, but it's worse with cake tins. I can't walk past a cook shop without popping in "for a look" and when the shops are shut, I trawl the internet for bargains. I'm sure I don't need four different sizes of tartlet tin, and no, I still haven't used the French horn moulds, but who's counting anyway? No matter how much I amass (I'm going to need a bigger kitchen cupboard soon) I just don't have enough - my Amazon wishlist is testament to that.

One tin I have used often is my Bundt tin. It was a chance find after wandering into the kitchenware section of TK Maxx (a great place for cookware bargains, if you're interested - join me). To be honest, the first time I used it was to prove my husband wrong after his usual, "when will you ever use that?!" comment, but I was hooked. Now I can't get enough Bundt cake! This one is a summer favourite and hopefully it'll help us to cling on to the last of the warm weather. If you want your own Bundt tin, you can't go wrong with a Lakeland number.

Coconut and Lime Bundt Cake 
You'll need:

• 200g butter, plus extra for greasing the tin
• 420g caster sugar
• 5 medium eggs
• 250ml creamed coconut
• zest of 5 limes
• 420g gluten free plain flour mix
• 3 tsp baking powder
• 1 tsp salt
• 3 tbsp lime juice
• 250g icing sugar
• 15g desiccated coconut, toasted in a dry frying pan

Make it!

1. Preheat your oven to 180°C/350°F/gas mark 4.
2. Grease a bundt tin really well with butter. If you don't have a bundt tin, use a deep cake tin with a heatproof glass in the middle - grease that well, too!
3. In a large mixing bowl, beat the butter and sugar together. It won't go fluffy like most cake mixtures so don't worry. 
4. Add the eggs, one at a time, beating each one in well. Add the coconut cream and lime zest and combine well.
5. Whisk the GF flour mix, baking powder and salt together and add to the mixing bowl. Mix until you have a smooth batter.
6. Pour the batter into the bundt tin and bake for 1 hour, or until a skewer comes cleanly out of the middle of the cake.
7. Turn out on to a cooling rack to cool (this is when you'll be glad you took the time to grease the tin so thoroughly!). 
8. Gently heat the lime juice in a saucepan and add the icing sugar. Remove from the heat and stir well until smooth. If the icing is a bit too runny, add more icing sugar. Drizzle over the top of the cake and sprinkle with the toasted coconut.