I love the taste of coconut, so I'm constantly bookmarking coconut dessert recipes. (I also bought some shredded coconut from Amazon because I was searching for unsweetened coconut, and now I have all this coconut laying around.) A while ago, I saw a coconut tea cake recipe. It took me a little bit of time to get to, but I'm glad I tried it out. Despite the somewhat long length of ingredients and steps, it was fairly simple to put the cake together and didn't take that long.
I liked how the cake came out. Soft, moist, with little shreds of coconut. The coconut could be tasted in the cake batter as well as through the shredded pieces. The flavor was just right for me. Not too intense, but it has a pretty strong coconut flavor. I'm not quite sure what makes this a tea cake. I thought it just tasted like a regular cake. Though I guess I don't really know what constitutes something being labeled a tea cake.
I'll definitely make this one again. I wish I had gotten some images of the inside, but didn't have a chance. I've been trying to get better at taking pictures of my step by step process. Unfortunately, no natural light gets into my condo kitchen. And the artificial lighting is horrible for photos.
Coconut Tea Cake (recipe found on Carmen Cooks from Dorie Greenspan’s Baking: From My Home to Yours)
- 2 cups all-purpose flour
- 1 tsp baking powder
- Pinch of salt
- 1 cup canned unsweetened coconut milk
- 1/2 stick (4 Tablespoons) unsalted butter, cut into 4 pieces
- 4 large eggs, preferably at room temperature
- 2 cups sugar
- 1 tsp vanilla extract
- 2 tsp dark rum (optional, I didn't have any)
- 3/4 cup shredded coconut (unsweetened or sweetened; I used sweetened), toasted or not
1. Preheat oven to 350 degrees F. Butter a 10-to-12-cup Bundt pan.
2. Sift the flour, baking powder and salt together.
3. Pour the coconut milk into a small saucepan, add the butter and heat
until the milk is hot and the butter is melted. Remove from the heat,
but keep warm.
4. Working with a stand mixer fitted with the whisk attachment or with
a hand mixer in a large bowl, 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, if you’re using it. Reduce the 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.
5. 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
rubber spatula, just to make certain that any dry ingredients that
might have fallen to the bottom of the bowl are incorporated. Pour the
batter into the pan and give the pan a few back-and-forth shakes to
even the batter.
6. Bake for 60-65 minutes, or until the cake is golden brown and a thin
knife inserted deep into the center comes out clean. Transfer the cake
to a rack and cool for 10 minutes before unmolding onto the rack to
cool to room temperature.