Spelt Butter Cake with Coconut & Red Bean
250gm salted butter
1 ½ raw sugar
¼ cup light brown sugar
1 tsp vanilla essence
¾ cup buttermilk (if you have no buttermilk, use ¾ cup milk with 1 tbsp white vinegar)
;2 ½ cups spelt flour
2 tsp baking powder
1 cup shredded coconut
10 tbsp Red Bean paste sweetened (buy this from any Asian grocery store)
Pre-heat the oven to 170 degrees Celsius and line a bundt cake tin (10 inch diameter) pan with melted butter and dusted lightly with flour.
Sift the flour and baking powder into a bowl and set aside.
Cream the butter, sugars and vanilla extract in a large bowl and beat until the sugar has dissolved and the mixture is light and fluffy.
Add eggs one at a time and beat after each addition for up 2 minutes.
Add the flour and buttermilk and alternate starting with the flour. Do not overbeat.
Fold in the coconut.
Pour half the cake batter into the bundt tin, and add the red bean paste in tablespoons evenly into the cake batter. Pour the rest of the batter over the red bean paste.
Place your tin into the oven and bake for 50-60 minutes.