TWD: Coconut Tea Cake

Coconut Tea Cake

This week we had the choice of making Mocha -Walnut Marbled Bundt cake selected by Erin of When in Doubt Leave It At 350 or Coconut Tea Cake, chosen by Carmen of Carmen Cooks. For the coming Easter holiday we chose the Coconut Tea Cake.

We made the lime version and used mini bundt pans. Theses easy cakes were moist and tender, but despite doubling the amount of lime zest, the lime flavor was very faint and you wouldn't even know there was coconut in the recipe. Next time I would add citrus oil and/or coconut extract. This is a good basic recipe, and you could really add any number of extracts or oils to make it your own.

 

Coconut Tea Cakes

Baking: from my home to yours Dorie Greenspan

 

2 cups all purpose flour

1 teaspoon baking powder

Pinch of salt
1 cup canned unsweetened coconut milk
4 tablespoons unsalted butter
4 large eggs, room temperature
2 cups sugar
1 teaspoon vanilla
2 teaspoons dark rum
3/4 cup shredded coconut

Pre heat oven to 350F.  Butter and flour  a 9 to 10 inch bundt pan or mini bundts.(I used 1/2 recipe for 6 mini bundts) Don't place on a baking sheet you want the heat to circulate through the inner tube.

Sift flour, baking powder, and salt together.

Pour coconut milk into a small sauce pan, add the butter and heat until the milk is hot and the butter melted. Remove from heat, but keep warm.

Working with a stand mixer fitted with the whisk attachment beat the eggs and sugar at medium-high speed until pale, thick. and almost doubled in volume, about 3 minutes. Beat in the vanilla and the rum.  Reduce mixer speed to low and add the dry ingredients, scraping down the sides of the bowl as needed and stopping just when the flour disappears..

Keeping the mixer on low, add the coconut, mixing only until it is blended, then steadily add the hot milk and butter. When the mixture is smooth, stop mixing and give the batter a couple of turns with a spatula just to make certain that all the ingredients are fully incorporated.  Pour the batter into prepared pan(s) and bake for 60-65 minutes for regular bundt 20-25 for mini bunts or until the cake is golden brown and a thin knife inserted deep into the center comes out clean. Cool on. A wire rack for 10 minutes before unmolding cool to room temperature

This was really perfect served with just a dusting of confectioner's sugar. If you would like the recipe for the fabulous tea cake stop on over at Carmen's and  if you want to see what the other TWD bakers thought just visit our blogroll.