Coconut Bundt

There are times I wish I lived in another century, but then I remember that I wouldn't enjoy all the remarkable progress the humans made since then. But I can close my eyes and dream that I was leaving in a countryside castle and enjoyed the style of those times. Then I can just open my eyes and I am back to our times. So convenient right?

I leave you to imagine the same and and a bit more... a bundt cake made with coconut.

Ingredients:

350g all-purpose flour
2 teaspoons baking powder
a pinch of salt
175g sugar
200g butter (room temperature)
5 eggs (room temperature)
250g coconut cream (room temperature)
1 teaspoon vanilla essence
120ml milk
1 tablespoon lemon juice
90g coconut flakes

Directions:

Preheat the oven to 160ºC.
Prepare a 10 cups bundt pan, butter it and lightly flour it.
In a bowl, mix the flour, baking powder and salt and put it aside.
Whisk the butter with sugar using a mixer until it becomes light and fluffy. It is essential that the butter is at room temperature.
While whisking, add the eggs one by one.
Add the vanilla and coconut cream continuing to mix.
Then add the milk and lemon and mix.
Add the flour spoon by spoon allowing good incorporation by the mixer in between the additions. You may need to stop the mixer once or twice in order to scrape the mixer bowl's borders.
Finally, add the coconut flakes and mix until well incorporated.
Put the composition in the bundt pan and slide it into the oven.
Bake for approximately 75 minutes or until a wooden stick would come out clean from the cake.
Remove the pan from the oven and let it cool on a rack until it feels ok to touch it without burning your hands. That should take about 15-20 minutes.
Revert the pan on the rack and let it cool completely.
Optionally, you can prepare a glaze from a tablespoon of coconut cream and 1/4 cup of powdered sugar.