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Tropical Madeira Bundt

I love this recipe, it is so easy and wonderfully moist and satisfying. It can easily be made dairy free by using a good dairy-free baking margarine.


  • 350g self-raising flour
  • 200g caster sugar
  • 285g marge (I love Vitalite if you’re looking for dairy free!)
  • 5 eggs
  • 45ml milk/orange juice
  • 60g dessicated coconut
  • 20g freeze dried pineapple
  • zest of 3 oranges
  • 50g icing sugar
  • A few tablespoons of orange juice

Step 1

Preheat the oven to 150°C fan oven, 300°F, gas mark 2. Grease your bundt tin really, really well. You may think you are saving yourself a little bit of time by quickly scooting a marged piece of kitchen roll around, but believe me you’re not. I learned this the hard way…

Step 2

Combine all ingredients in a stand mixer. Pour the mixture into the tin, smooshing the mixture slightly towards the outside of the tin.

Step 3

Bake for about an hour, until a skewer comes out clean when stuck into the most risen area of the sponge.

Step 4

Leave to cool in the tin for at least 15 minutes, then carefully turn out onto a rack to cool fully.

Step 5

Sieve the icing sugar into a bowl, and add the orange juice a little at a time to create a thick yet pourable icing. Pour over the cooled bundt, allow to set a little and then sprinkle with a decoration of choice, I tend to go for freeze dried fruits for a rustic yet classy look (in my opinion!). In the image, I have used Baobab and blueberry coated coconut flakes.

Recipe by Amy Beverley