THIS MONTH I'm really excited to share with you a trio of exciting flavours that just seem to complement each other perfectly.

They say opposites attract, and, in the case of this cake, it's true.

The rich sweetness of white chocolate and the tart crispness of key lime juice and the nutty texture of the coconut create a trio made in flavour heaven.

I decided to make the cake in the shape of something a little different too, something a little pretty!

I came across bundt cake pans a few years ago when I began baking cakes more often. They interest me because sometimes, if you are running short of time (as I often as as a busy mum of two) these kind of cakes pretty much decorate themselves.

Their pretty patterns make your cake look perfect without much effort and often if just sprinkled with icing sugar, or drizzled with chocolate or icing, they look fantastic!

A bundt cake is basically a cake that is baked in a Bundt pan, shaping it into a distinctive ring shape. The shape is inspired by a traditional European cake known as Gudelhupf, but Bundt cakes are not generally associated with any single recipe.

History wise, opinions differ as to the significance of the word Bundt. One possibility is that it means 'bunch' or 'bundle', and refers to the way the dough is bundled around the tubed center of the pan.

From research, other sources suggests that it describes the banded appearance given to the cake by the fluted sides of the pan, similar to a tied sheaf or bundle of wheat.

Regardless of its origin, the bundt cake's characterising feature is its shape. A Bundt pan generally has fluted or grooved sides, but its most defining design element is the central tube or 'chimney' which leaves a cylindrical hole through the centre of the cake.

The design means that more of the mixture touches the surface of the pan than in a simple round pan, helping to provide faster and more even heat distribution during cooking.

This style of cake in North America was popularised in the 1950s and 1960s, after cookware manufacturer Nordic Ware trademarked the name 'Bundt' and began producing Bundt pans from cast aluminium.

Bundt cakes are typically either dusted with icing sugar, drizzle-glazed, and some recipes are specifically designed for having a baked-in filling too, but my recipe has a textured cake, with the coconut and white chocolate chips, along with a simple glaze topping which I think is an easy way to achieve a lovely looking bundt!

Whatever shape you made this cake, bundt or otherwise, I can assure you of one thing, it will taste delicious! It pairs perfectly with a cup of tea with friends, the perfect afternoon citrusy treat! It's soft, moist and pretty easy to make too.

I really like that it's a modern spin on a lemon drizzle (which I also love!) but also that you can create such a different look by just using a bundt cake pan. The possibilities are endless.

If you don't own a bundt pan take a look online or in a local homewares shop for inspiration.

There are also many specific bundt cake recipe books available, so you will get lots of use out of your new purchase!