Coconut Bundt Cake with Raspberries and Pomegranate Seeds | RICARDO

Ingredients

• 2 1/2 cups (375 g) unbleached all-purpose flour
• 1 tbsp baking powder
• 1/4 tsp salt
• 1 can (14 oz/398 ml) light coconut milk
• 1 tbsp (15 ml) lime juice
• 1 tsp (5 ml) vanilla extract
• 1 cup (225 g) unsalted butter, softened
• 2 cups (420 g) sugar
• 3 eggs
• Icing sugar, for serving
• 2 cups (270 g) fresh raspberries
• 1/4 cup (45 g) pomegranate seeds