Coconut Poppy Seed Bundt Cake with Raspberries

I don’t know how to introduce this bundt cake except saying that it’s one of the best cakes I’ve ever made and tasted. Spongy but moist, sweet but with a bit of raspberry and lemon sourness. A blend of ground poppy seeds and coconut turned to be remarkably good.
The glaze is made of butter, powdered sugar and juice from freshly smashed raspberries run through a sieve.
Happy baking!:)
Serves 8-12
Takes 1 hour (prep – 25 mins, baking – 35 mins) + cooling minimum 15 minutes

Ingredients

1/3 cup neutral vegetable oil
4 eggs
1/2 cup (125 ml) milk
zest from 1 lemon
1 tbsp lemon juice
1/2 tsp baking soda
1/2 cup + 1/3 cup (5 tbsp) plain wheat flour
1/3 cup ground poppy seeds
1 cup coconut flour (ground unsweetened coconut flakes)
1/2 cup + 5 tbsp sugar
pinch salt
1 cup fresh raspberries (defrosted, drained and mixed with 1 tbsp flour if using frozen)

Directions

Preheat the oven to 180°C/350°F. Prepare a Ø22 cm/9-inch bundt pan of any medium-sized baking pan. Either grease or flour the pan if it’s made of other material than silicone.

Grind poppy seeds and coconut flakes into flour with a coffee grinder (in small batches at a time), blender or food processor. The seeds and flakes should be ground properly.

Sift the wheat flour into a large mixing bowl, mix with ground poppy seeds, coconut, sugar and salt.

In another medium bowl, lightly whisk together the eggs, oil and milk until smooth. Add lemon zest and baking soda mixed with lemon juice.

Pour the egg mixture into the dry ingredients and stir gently until incorporated. The batter should be thick and creamy, but not overmixed. Pour one half of the batter into the prepared baking bundt form. Arrange raspberries over. Top with the remaining batter. Bake for 35-40 minutes until fragrant and a toothpick inserted into the center of the cake comes out clean (if it gets stained with berries, insert the toothpick in different spots to make sure that the batter is baked through). Let cool in pan for 15-20 minutes. Then remove and let completely cool on a wire rack.

Meanwhile you can make the glaze by mixing the melted butter (about 70 g), raspberry purée (run 1 cup of raspberries through a sieve) and powdered sugar (approx 1/3 cup) and allowing it to cool in the fridge for 10-30 mins. Top the cooled cake. Or serve the cake straight after it’s cooled.

Bon Appetit!