Yield: 1 Bundt Cake
The busy period at work is finally over (sorta) so I have finally been able to get back into my baking and what better way than this month’s bundt challenge from the ‘Bundt Bakers’ group. Our theme for the month: Coconut! Whilst I like coconut I sometimes feel that it can be too dry at times so I thought I would use coconut milk in the cake batter and Malibu (Coconut Rum) in the glaze.
The cake itself if fantastically moist with the combination of banana and coconut milk and they blend together without overpowering each other. If you want substitute the vanilla bean paste with a tablespoon of vanilla extract. I am sure you will enjoy this cake as much as I do!
A big shout out to my new Bundt Baking friends and especially to Terri Truscello Miller at http://loveandconfections.blogspot.com/ for hosting this month’s event.
Adapted from: ‘Wintersweet’ by Tammy Donroe Inman
Yield: 24 Cookies
Ready to Eat!
One of the wonderful ladies I work with came in with a case of limes the other day, and after restraining myself from greedily taking them all I am very proud to tell you I restricted myself to just 10. However then came the next problem… what to do with the limes! I have so many receipes, both sweet and savoury it was really hard to decide what to do with them.
My original intention was to make some Lime, Coconut and Rum cupcakes however after having a rather long day at work I decided to postpone my original intention and make these quick and easy cookies instead. They are an absolute cinch to make and drizzling them with a bit of white chocolate gives them a lovely flourish.
Just a note to be very careful to only zest the green part of the lime, the pith (or white part of the skin) is very bitter and will ruin the flavour of the cookie if included in the batter.