Cranberry, Coconut and Cream Cheese Bundt Cake

Isn't this cake beautiful? I love the shape of the cake and the dusting of icing sugar makes it look so inviting. I have to say a huge thank you to John for buying me this cake tin for Christmas. It has been on my wish list for a while now and I'm so pleased that I finally own one. I absolutely love Nordicware tins and have started a small collection of them.  I'm sure he had an ulterior motive buying the cake tin - a cake from the tin! I promised that he would have the first cake out of the tin and I knew I had to choose a good recipe to impress and show my gratitude. 

I saw this recipe on Jo's Blue Aga and bookmarked it immediately to use with my new bundt tin as it looked and sounded amazing. I'm so glad I did as I made it twice in the same week and have had endless positive comments about the cake. It's a lovely light sponge with coconut and cranberry and a delicious cream cheese filling in the middle. The cake is fragrant and looks stunning especially with a dusting of icing sugar. It would be perfect for Christmas as it has a festive look and feel to it or for any special occasion. 

John's reaction was "Wow- Ros's cake is amazing. One of her best yet!" Other reactions were " Too beautiful to eat", "How did you get that shape?" "Terrifyingly good!" "It's like a hidden treasure puzzle - there's a different taste and texture to every bite" 

I have to admit that I really did enjoy the cake even though I don't like coconut. I'm not just saying that because I baked the cake! It really was that good and I'd recommend you try it for yourself. 

I'm entering this to Bookmarked Recipes hosted by Jacqueline from Tinned Tomatoes. 

I'm also sending it to Tea Time Treats guest hosted by Jane from The HedgeCombers and run by Karen from Lavender and Lovage. The theme this month is eggs, eggs, eggs! This would make a stunning tea time treat.

 my lovely new bundt tin :) 

 

 I love the colours of the cranberries and coconut - reminds me of Christmas! 

 Half fill the tin 

 add a ring of cream cheese - you can just about see it here then fill with remaining batter 

 fresh from the oven 

 looks better with a dusting of icing sugar 

 you can see the cream cheese filling 

Recipe from Jo's Blue Aga

For the cake

270g unsalted butter, softened
250g caster sugar
4 large eggs, beaten
270g self-raising flour
100ml double cream
100g desiccated coconut
100g Dried Cranberries

For The Filling
200g full fat Philadelphia
3 Tbsp Caster sugar
30g Desiccated coconut

• Preheat the oven to 170c
• Cream the butter and sugar until light and fluffy.
• Lightly beat the eggs in a bowl and gradually add it to the creamed butter and sugar mixture. 
• Sift in the flour and mix well. 
• Add the cream and mix again until smooth.
• Stir in the coconut and cranberries. 
• Spoon half the mixture into the prepared tin and spread level using a palette knife. 
• Mix the ingredients for the filling in a small bowl. 
• Place the filling in a ring on the cake batter as shown above.
• Cover with the remaining cake batter. 
• Bake for approximately 45 minutes or until golden brown and a skewer inserted into the centre comes out clean. 
• Allow to cool in the tin for 15-20 minutes before turning out to a wire rack to cool completely 
• Dust generously with icing sugar.