Coconut Bundt Cake with Raspberries and Pomegranate Seeds
With the rack in the middle position, preheat the oven to 350°F (180°C). Generously butter and flour a 10- to 12-cup (2.5 to 3 litre) Bundt pan. In a bowl, combine the flour, baking powder and salt.
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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) 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
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