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Coconut Tea Cake

I love coconut desserts and this tea cake comes out the oven soft and moist with a great coconut flavor.
Servings: 1 bundt cake
Prep Time: 20 minutes
Cook Time: 1 hour
Total Time: 1 hour 20 minutes
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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

Recipe found on Carmen Cooks from Dorie Greenspan’s Baking: From My Home to Yours
The nutrition information provided are only estimates based on an online nutritional calculator. This is not a comprehensive list of all the nutrients in the recipe (i.e., does not include vitamins, cholesterol, etc). I am not a certified nutritionist. Please consult a nutritionist or doctor for accurate information and any dietary restrictions and concerns you may have.
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