I made it to a year – it’s weekly bakes birthday! I can now say that every week for a year I have baked something different that I have never baked before! It was a challenge to keep it up during university exams, start of placement, and inbetween holidays but I made it work, and I’m proud of myself for that. I stuck by each week as I didn’t want to let myself down. There have been weeks where family and friends have suggested that I don’t do it or leave it until the weekend but I didn’t want to do that I wanted to prove to myself and others that I can commit to a task which I feel as though I have succeed in.
I will continue Willey’s weekly bakes for the forseable future as I enjoy baking and it ensures that I will make the time for it even when I am busy. I may make adjusts to the weekly bake system as currently I try and upload either on a Tuesday or Wednesday, however with the commute to and from London this doesn’t leave me with much time and especially as winter is closing in not much light left and trying to take baking pictures with little light means you are constantly fighting with the shadows. Therefore going forward I may decide to move weekly bake to a weekend to allow myself more time. But for now the real reason you are here is for this weeks bake – Bounty Bundt Cake! This cake was a new one for me, and let’s just say this there were a few teething problems! As the cake got stuck to the tin despite greasing it really well as with the added moisture it didn’t hold together well. This cake is super moist, and has a real coconutty flavour when paired with the dark chocolate coating is like a transformed bounty.
Preptime: 30 mins Cooktime: 45mins
- 285g of Salted butter
- 285g of Plain flour
- 350g of Caster sugar
- 85g of Desicated Coconut (Plus more for decorating)
- 300ml of Coconut Milk (I used the one in a tin)
- 1tsp of Vanilla extract
- 2 1/2 tsp of Baking powder
- 3 large eggs
- 200g of Dark chocolate
- Preheat the oven to 160 degrees Celsius, grease well a 12 cup bundt or ring tin (Mine was too small so also made some cupcakes).
- In a large bowl cream together the butter and sugar until light and fluffy, then add each egg one at a time.
- Mix in the dedicated coconut and coconut milk and vanilla extract until no lumps.
- Then add the flour and baking powder and mix until fully incorporated.
- Spoon the mixture into the tin about three quarters full.
- Then bake in the oven for 45 or until lightly golden.
- Leave the cake to cool slightly in the tin before trying to remove. Once cooled slightly remove from tin and leave to fully cool on a wire rack.
- Melt the dark chocolate using a Bain Marie, then drizzle over the top of the cake and sprinkle with a little dedicated coconut.