1 cup butter or oil
3 eggs
1 cup sugar
1½ cups self-raising flour
¼ teaspoon baking soda
½ cup fresh coconut, grated (use desiccated coconut if fresh is not available)
zest and juice of 2 limes
¼ cup sugar
½ cup coconut milk
zest and juice of 3 mandarins
½ cup passionfruit syrup

One afternoon, a friend of mine, Makira, dropped off a box of mandarins that she had picked off her friend’s mama’s tree. With these mandarins, I created a coconut bundt cake that is light and spongy and can be made with anything seasonal or fruit from your backyard. The glaze can be made with whatever fruit you have – simply cook down any fruit with coconut milk and sugar and reduce to a syrup.

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1.Heat the oven to 170°C fan bake. Grease a 25cm bundt tin with butter.
2.Cream the butter/oil, eggs and sugar.
3.Add the flour, baking soda and coconut and fold until well mixed.
4.Bake for 25 minutes or until a skewer comes out clean and the cake is soft to touch and springs back when lightly pressed.
5.Let the cake sit for 10 minutes before turning it out onto a plate.
6.Use a fork to make holes in the cake and pour the syrup over while the cake is still warm, reserving a little syrup for serving.
7.This goes well served with coconut cream and a little more syrup.
9.Combine all the ingredients in a pan.
10.Bring to the boil and simmer to reduce it to a syrupy consistency.

Recipes & food styling Bertrand Jang / Photography Tony Nyberg