Recipe type: Dessert
This moist and fluffy cake has two of my favourite flavours, coconut and cardamom. It’s zesty and moist and the coconut gives it a lovely chewy texture.
  • 1½ Cups Cake Flour
  • 1½ Tsps Baking Powder
  • 1 Tsp Cardamom Powder
  • Pinch of Salt
  • 125gr Soft Butter
  • 1¼ Cups Sugar
  • Zest of 1 Large Lemon or Lime
  • 3 Eggs
  • 1 Cup Coconut Cream
  • 1 Cup Coarse Desiccated Coconut
  • 1 Cup Icing Sugar
  • 4 Tbles Coconut Cream
  • ½ Cup Toasted Coconut Flakes for Topping
  1. Preheat the oven to 180°C.
  2. Grease a medium sized bundt pan approx 19 x 8 cm.
  3. In a bowl, sift together flour, baking powder, cardamom powder and salt.
  4. In a mixer beat together butter, sugar, and lemon/lime zest until light and fluffy. Add eggs, one at a time, beating well after each addition.
  5. By hand lightly fold in the flour alternating with the coconut cream. Do not over mix. Fold in the coconut.
  6. Spoon the batter into the prepared pan and smooth the top.
  7. Bake for 45-60 minutes or until a skewer inserted into the centre of the cake comes out clean.
  8. If the top is browning too fast while baking, cover the pan loosely with aluminium foil.
For the Glaze:
  1. In a small bowl, whisk together icing sugar, coconut cream, until smooth. Add more coconut cream if needed until you reach a thick pourable consistency. Drizzle over the top and sides of the cake.
  2. Decorate with flaked coconut and pomegranate arils on the top.
Recipe by SAPeople South African Recipes at