Preparation time: 30 minutes
Cooking time: 25 minutes
Makes: 10-12
Ingredients:
250g butter, diced and softened
1 1⁄4 cups caster sugar
4 extra large eggs
1 tsp vanilla extract
1 3⁄4 cups plain flour
3 tsp McKenzie's Baking Powder
1⁄4 tsp McKenzie's Bi-Carb Soda
3⁄4 cup McKenzie's Desiccated Coconut
2⁄3 cup sour cream
2 tbs raspberry jam
White Chocolate Ganache:
150g white chocolate melts
1⁄4 cup sour cream
Frozen raspberries and pistachio nuts, for decorating
Method
1. Pre-heat oven to 180°C (160°C fan-forced). Grease a 25cm bundt cake pan.
2. Place butter and sugar in the bowl of an electric mixer. Beat until pale and creamy. Add eggs one at a time until well incorporated. Add vanilla and mix well.
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