I still have my original Bundt pan--bought after the local gas company did a cooking show and the the demo used a Bundt pan. That was in 1972 and that pan is very heavy. I've since bought another one for $2 at the GoodWill many years ago, and also have a tube and Bundt silicone pan. I like this shape because icing is not needed--being type 2 diabetic, I sure don't need the icing. But, I have dusted powdered sugar or cocoa over a cake to great raves. Love coconut and this looks like a recipe to add to the collection. Bundt pans are really nice that way - they make your cake look festive without you really doing any work. And as you say, a shower of sugar or small drizzle of glaze is all you need for a final touch. Hey, I think it's time for you to put one of those trusted old pans to work for you! PJH

• Reply