FRUITY PEBBLE BUNDT CAKE

The past too-many weeks have felt like drowning in a bowl of milk and cereal a little bit; and even though it was definitely a bowl of the most breathtakingly colourful cereal and sugary banana flavoured milk coming from a box with the coolest packaging, it has still felt like drowning after all; and the odd milkshake powder shopping and half a ray of sunlight and radioactive beigel feasts didn’t really do the trick as life rings entirely; but I’m finally off on adventure now; and before that: the most breathtakingly colorful sugary cereal cake.

FRUITY PEBBLE BUNDT CAKE

200g (1 cup) sugar

160ml (2/3 cup) sunflower oil or other flavourless oil

400ml (1 can/14oz) coconut milk

60ml (1/4 cup) soya milk

60ml (1/4 cup) lemon juice

2 teaspoons vanilla extract

360g (3 cups) plain flour

2 teaspoons baking powder

1 teaspoon bicarbonate of soda

1 teaspoon salt

40g (1/2 cup) desiccated coconut

75g (1 ½ cup) Fruity Pebbles cereal, crushed

Glaze:

120g (1 cup) icing sugar

2 tablespoons lemon juice

Preheat oven to 175°C (350°F) and lightly grease a Bundt cake tin. In a large bowl, mix together sugar, oil, coconut and soya milk, lemon juice and vanilla extract until well combined. In a separate bowl, combine flour, baking powder, bicarbonate of soda and salt. Incorporate the dry ingredients into the liquid in two or three batches, mixing well after each addition, then fold in the desiccated coconut and crushed cereal. Pour the batter into the prepared tin and bake for 50 minutes, or until a toothpick inserted into the cake comes out clean. Leave on a cooling rack for about 10 minutes before removing the cake from the tin.

When completely cool make the glaze: mix together icing sugar and lemon juice until there are no lumps, then pour over the cake. Top with extra Fruity Pebbles and serve with banana milk and a side of rainbow bagels.