Italian cream bundt cake

Whisk the all-purpose flour, almond flour and baking powder together.

Finely chop the pecans in a handheld food processor and combine with the shredded coconut.

Toss the coconut and pecans with a tablespoon or two of the flour mixture so they disperse evenly through the cake, and zest an orange over them.

Beat the soft unsalted butter with the confectioner sugar, vanilla extract and almond extract, on low then on high, for a few minutes until fluffy.

Heat the milk, whisk it into the cold yogurt to bring the mixture to room temperature, and whisk in the baking soda.

Add the room-temperature eggs to the butter mixture one at a time and beat at high speed; the mixture will look curdled.

Reduce to low, add the milk, yogurt and soda mixture, then add the flour a little at a time until combined.

Fold in the pecans and coconut just until combined and scrape down the sides and bottom of the bowl.

Grease the bundt pan thoroughly with melted butter into every crevice, coat with flour and tap out the excess, then spray lightly with baking spray.

Add the batter, level it and tap the pan on the counter to release air bubbles.

Bake on the middle rack at 350 degrees Fahrenheit for 40 to 50 minutes, until a toothpick inserted in the centre comes out clean.

Rest the cake in the pan 15 to 20 minutes, run a knife around the edges and invert onto a serving platter.

Cool completely at room temperature, about an hour.

Whisk the room-temperature cream cheese with the confectioner sugar and vanilla until fluffy, then thin with milk or heavy cream and whisk on high until smooth.

Pipe the icing over the cake in swirls or lines with a large open star tip.

Finish with sweetened shredded coconut, and toasted pecans if you want them.

Make ahead: the un-iced cake can be cooled, wrapped tightly in plastic wrap, thawed before serving and iced then.