A deliciously moist swirl cake where you get double the delight with two cakes in one. A rum and raisin cake with rum soaked raisins and a coconut and lime cake. Drizzled with a little lime icing for a finishing touch. This double delight bundt cake is easy to put together, but makes quite an impression.
One of my favourite ways to bake a cake these days is using my silicone bundt mould. With very little fuss, I can make an outstandingly tasty cake that looks as though a lot more work went into it, than actually has.
When my uncle turned up to help us clear the garden a couple of months ago, I made him this double delight bundt cake. Cunningly, it’s two cakes swirled together to make one: rum & raisin and coconut & lime. When I say ‘him’, I clearly mean that we all got to indulge in a slice or two.
Why has it taken me this long to blog the recipe? Inevitably I cook and bake a lot more than I ever have time to put up on the blog and sometimes a bit of a queue builds up. Many of the recipes I intend to publish and take photos of never make it to the blog at all. On occasion, I may have lost some of the scribbled notes I make when creating the recipes or I never wrote anything down at all – yikes!
Why Make One When You Can Make Two?
Luckily, this isn’t one of them. It may have taken a while, but this double delight bundt cake with rum & raisin and coconut & lime is too good to miss. Both the rum & raisin batter and the coconut & lime make excellent cakes in their own right, but baking them together in this way doubles the delight.
The flavours marry well and the different colour batters provide a good contrast. Over the years, I’ve found a mixture that works brilliantly for my bundt cakes and all I need to do is play around with it a little to alter flavours and textures. Then it’s just a case of finishing it off with a drizzle of icing, sauce or chocolate ganache.
Double Delight Bundt Cake with Rum & Raisin and Coconut & Lime
This double delight bundt cake with rum & raisin and coconut & lime is pretty easy to put together. It’s a simple process of creaming the butter and sugar, beating in the eggs, then stirring in the flour and other ingredients.
I keep a jar of rum soaked raisins ready for all eventualities, so for me it was just a case of digging out a couple of spoonfuls. If you don’t happen to have one of your own (though I strongly recommend it), just soak some raisins in rum an hour before making the cake.
You can make most of the cake batter in one bowl. Then it’s just a case of dividing the mixture in two. Add ground almonds and rum soaked raisins to one half and desiccated coconut, lime zest & juice to the other half. Add a spoonful of one to the bundt pan, then a spoonful of the other and so on until all of the mixtures are used up.
Bake the cake, add a drizzle of lime icing over the top and hey presto, you have a scrumptious cake fit for Sunday afternoon tea, a birthday or entertaining guests.
Annoyingly, in the general excitement of cutting into the cake, I didn’t manage to take any photographs of the inside. If you want an idea though, it looked, something like this chocolate orange bundt cake. See the photo above.
Other Bundt Cake Recipes You Might Like
- Grapefruit & honey almond cake via Tin and Thyme
- Lavender & honey bundt cake via How to Cook Good Food
- Lavender & lemon bundt via Elizabeth’s Kitchen Diary
- Lemon drizzle bundt cake via Amy Treasure
- Malted chocolate bundt cake via Tin and Thyme
- Orange bundt cake with salted caramel whiskey drizzle via Recipes from a Pantry
- Persian love bundt via Supper in the Suburbs
- Raspberry & lemon drizzle bundt (gluten-free) via Gluten Free Alchemist
- Rhubarb bundt cake with ginger glaze via Tin and Thyme
- Ricotta cake with Grano Padano via Chez Maximka
Keep in Touch
Thanks for visiting Tin and Thyme. If you make this rum & raisin and coconut & lime cake, I’d love to hear about it in the comments below. And do please rate the recipe. Have you any top tips? Do share photos on social media too and use the hashtag #tinandthyme, so I can spot them.
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If you’d like more coconut recipes, follow the link and you’ll find I have a few of them. All delicious, of course.
Choclette x
Double Delight Bundt Cake. PIN IT.
Double Delight Bundt Cake – The Recipe
Double Delight Bundt Cake
Ingredients
- 180 g unsalted butter softened
- 200 g golden caster sugar
- 200 g wholemeal spelt flour
- 2 tsp baking powder
- ¼ tsp bicarbonate of soda (baking soda)
- 3 large eggs I used duck eggs
- 1 tbsp natural yoghurt
- 1 organic lime zest & juice
- 25 g desiccated coconut
- 25 g ground almonds
- 2 tbsp rum soaked raisins or 25g raisins soaked in 1 tbsp rum for as long as possible
- 50 g icing sugar
Instructions
- Cream butter and sugar together until light and fluffy.
- Beat in the eggs, one at a time, alternating with a spoonful of the flour if necessary.
- Sift in the flour, baking powder and bicarb. Stir until just combined.
- Place half the mixture in a separate bowl.
- To one bowl, grate in the lime zest and ½ of the lime juice. Add the desiccated coconut and stir until just combined.
- Add the ground almonds and rum-soaked raisins to the other bowl and stir until just combined.
- Spoon heaps of alternating batter into a greased silicone bundt mould or tin. Bake at 180℃ (350℉, Gas 4) for about 40 minutes or until the cake is well risen and an inserted skewer comes out clean. Allow to cool for 10 minutes, then turn out onto a wire rack to cool completely.
- Mix the icing sugar with just enough of the remaining lime juice to make a slightly runny icing. Spoon over the cooled cake, allowing it to drizzle down the sides.
Notes
Nutrition Estimate
Sharing
This double delight bundt cake with chocolate rum & raisin and coconut & lime is my entry to this month’s #WeShouldCocoa.
I’m also sharing this double delight bundt cake with the following linkies: Baking Crumbs, normally hosted by Only Crumbs Remain, but this month by Jo’s Kitchen Larder; Bake of the Week with Casa Costello and Love Cake with JibberJabberUK.
Kate - Gluten Free Alchemist says
Bundt Cakes are such a breeze….. They are an absolute gift to make pretty with very little effort. This cake is divine with glorious flavours…. You have a beautiful swirl too! x
Choclette says
I love them Kate. Everyone thinks you’ve put so much more effort into them than you actually have 🙂
nessjibberjabberuk says
What a couple of wonderful combinations. I love that you have a jar of raisins soaking in rum for such occasions. Your kitchen cupboards must be filled with delicious treats.
Choclette says
Well, I’d love for that to be the case, but I’m not as organised as I’d like to be. But a jar of rum soaked raisins are a must.
dannie says
thanks for sharing,this recipe is simply out of this world.
Choclette says
Thanks Dannie. It’s not too bad at all.
Kirsty Hijacked By Twins says
Ooooh! This sounds like an amazing cake! I love the flavour combinations. Thank you for sharing with #CookBlogShare x
Choclette says
Thanks Kirsty. Both flavours would have been good on their own, but sometimes it’s nice to change things up a bit.
Monika Dabrowski says
Wholemeal cake is my ideal cake! Looks gorgeous too:) Thank you for bringing it to #CookBlogShare
Choclette says
Thanks Monika. Wholemeal flour has had a bad press over the years, but I’ve always baked with it and it’s fabulous.
Jo Allison / Jo's Kitchen Larder says
Double delight it is for sure! I do love bundt cakes but as I don’t have one of those fancy branded Nordic pans 😉 my bundts never quite come out in one piece despite taking all the care in the world lol (not that this ever stopped me lol). I think silicone one might be the way to go as yours look perfect! Flavours are amazing and I bet they do work together really well too! Thank you for sharing with #BakingCrumbs 🙂
Choclette says
Thanks Jo. I’ve never trusted tins for this sort of cake as there are so many fiddly bits that are bound to get stuck, but I’ve been really happy with my silicone mould.
Angela / Only Crumbs Remain says
What a great use of flavours Choclette – it’s far more exciting than the usual ‘marbled’ cakes. it looks stunning too – I never get over how great a bundt cake always looks. Thankyou for sharing with #BakingCrumbs
Angela x
Choclette says
Thanks Angela. I do like to try different things with my bakes, but I have to say chocolate and orange is a very good combination too 🙂
Jenny Paulin says
your cake looks so striking ! It really stands out and I also love the flavours you have incorporated.
thank you for sharing with #Bakeoftheweek x
Choclette says
Thanks Jenny. Bundt cakes are just brilliant for an easy wow factor.
Bintu | Recipes From A Pantry says
What a delicious mix of flavours! I could certainly do with a slice right now! Thanks also for including my orange bundt cake!
Choclette says
Doing it this way does mean you never get bored of your slice of cake – as if!
Galina Varese says
Fantastic flavour combinations! Looks marvellous too. I know exactly what you mean by taking more photos than being able to blog. Pinned to my Bundt cakes board.
Choclette says
Thanks Galina. I seem to have either the scribbled notes and no photos or the other way around. It’s such a relief when I have both.
Angie@Angie's Recipes says
This bundt cake is definitely a stunner, Choclette. Perfectly tender and moist crumb that I really adore.
Choclette says
Thanks Angie. It’s the inclusion of ground almonds that does it I reckon.
Amy Treasure says
This looks so pretty. Love the flavour combinations, makes me want to whip out my bundt tin!
Choclette says
Whip it out Amy, do. They inevitably look good and you get a more even bake too.
Janice says
Sounds delicious, I need to make more bundt cakes
Choclette says
I love them. You get more bang for your bucks 😉
Natalie Dawn says
Can u use plain flour ?
Choclette says
Hi Natalie. I’ve tried it with half plain and half wholemeal in the past, but never used all plain flour. I expect it would work, though the texture will be different.
Natalie Dawn says
Thanks x