Jam and Coconut Microwave Bundt cake

Some time back whilst perusing the homeware’s selection in the local hospice shop my eyes settled upon a microwaveable bundt cake pan! My heart did a little skip and I swiftly grabbed it and handed over my shiny £1 for it! A pound very well spent as after it sat in the cupboard for a good year, I recently had a want for cake but lacked energy to put the oven on etc and remembered it was stashed away, following a quick wash its now been used several times and no longer gathering dust in the recesses of the cupboard!

One of the cakes I most frequently bake is jam and coconut. It is my favourite of cakes and so it was an obvious choice to test the bundt pan out! My mum recently put me onto Sainsbury's basics mixed fruit jam – is perfect for cakes and a bargain at around 27p a jar and ideal for this cake.

I was a little wary of how the microwave cake would taste for something so quick but it really does hit the mark and thanks to the pretty jam and coconut flake topping it doesn’t look anaemic at all and is so quick and easy. A little custard doesn't go amiss either!

Ingredients

Sponge:

2 large eggs (at room temperature)

125g soft butter/ stork margarine

125g self raising flour

1 tsp vanilla extract

1 tsp baking powder

4 tbsp dessicated coconut

 

Topping:

3 tbsp coconut chips

3 tbsp mixed fruit jam

1) Cream the butter and sugar together until light and fluffy, beat in remaining ingredients to make the cake batter

2) Sprinkle the coconut chips into the bottom of the bundt pan and dot over the jam. Spoon over the cake batter, smooth over and microwave on high for 6 minutes in a 700w oven or until it bounces back and a skewer comes away clean.

3) Allow to stand for 5 minutes, then turn onto a plate, gently tap to loosen and serve warm