This coconut cake is soft and moist with flecks of coconuts in the cake. It’s a great snack cake to serve with coffee or tea or serve it for dessert with fresh fruit.
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 lying around.
A while ago, I saw a coconut tea cake recipe. It took me a little bit of time to get to it, 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.
Ingredients
- All-purpose flour
- Baking powder
- Salt
- Canned unsweetened coconut milk
- Unsalted butter
- Large eggs
- Granulated sugar
- Vanilla extract
- Dark rum
- Shredded coconut
Flour: I use AP flour for this recipe, but I also have a flourless coconut cake recipe I’ve made.
Butter: If you only have salted butter, reduce the amount of added salt in the recipe.
Rum: The original recipe includes rum, but left it out.
Coconut: You can use sweetened or unsweetened shredded coconut, depending on how sweet you want your cake. You can also toast the coconut first to enhance the flavor.
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’ll definitely make this one again. It’s a nice snack cake with coffee or tea, or you can dress it up for dessert. I think topping slices of the cake with chocolate syrup and fresh fruit would be a nice way to serve it.
I got this coconut tea cake recipe from Carmen Cooks, who got it from Dorie Greenspan’s Baking: From My Home to Yours.
More Tea Cakes
Coconut Tea Cake
Ingredients
- 2 cups all-purpose flour
- 1 tsp baking powder
- 1 pinch salt
- 1 cup canned unsweetened coconut milk
- 1/2 stick (4 tbsp) 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
Instructions
- Preheat oven to 350°F. Butter a 10-to-12-cup Bundt pan.
- Sift the flour, baking powder and salt together. 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.
- 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.
- 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.
- 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.
Notes
The nutrition information provided are only estimates based on an online nutritional calculator. I am not a certified nutritionist. Please consult a professional nutritionist or doctor for accurate information and any dietary restrictions and concerns you may have.
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