With a Grateful Prayer and a Thankful Heart: TWD ~ Coconut (Lemon) Tea Cake

Monday, March 29, 2010

TWD ~ Coconut (Lemon) Tea Cake

Moist, plain and similar to a pound cake.
That is the way Dorie describes this delicious cake.
It is flavored with both coconut milk and shredded coconut
but it does not have a strong coconut taste.

Doris suggests lightly toasting and serving for breakfast with coffee or tea.
You can make the cake with several variations. I added lemon zest and lemon juice but you might like lime or orange. Other variations include adding spices or sesame seeds.
Dorie lists many in her book.
Tuesdays With Dorie baker, Carmen of Carmen Cooks has the recipe on her blog and can also be found on 195 of Dorie Greenspan's book
Baking from My Home To Yours.

Coconut Tea Cake
  • 2 cups all-purpose flour
  • 1 tsp baking powder
  • Pinch of salt
  • 1 cup canned unsweetened coconut milk (stir well before measuring)
  • 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, but so good)
  • 3/4 cup shredded coconut (unsweetened or sweetened), toasted or not
Preheat oven to 350 degrees F. Butter a 9- or 10-inch (10-to-12-cup) Kugelhopf or Bundt pan, or use an unbuttered silicone pan. Don’t place the pan on a baking sheet – you want the oven’s heat to circulate through the inner tube.
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.

14 comments:

Mildred said...

Nalley has a birthday coming up and he absolutely loves anything coconut - this looks/sounds so good.

kim said...

That cake looks and sounds wonderful. You must be a really good cook and baker. I have to get in the mood for both. I wish I loved doing it. Of course if I baked all the time I would way three hundred pounds, too.

Susan said...

Looks absolutely fabulous LDH. Fabulous. Sincerely, Susan

Vintagesquirrel said...

You had me at coconut... (Sounds delish!)

Leslie said...

looks oh so yummy

marie said...

I think I gained a couple pounds visiting you today!
This looks yummy and I 've been looking for a Hot Cross Buns recipe. Lucky me to have found yours!

Janice said...

It looks delicious, your photographs are always so beautifully accessorised.

EG Wow said...

This looks so good. I prefer cakes without frosting. I like your presentation!

Pete said...

nice, love the mild coconut aroma in the cake!

Ann said...

Like always, it looks delicious.

Flourchild said...

The only thing missing is me sitting down with you eating that yummy looking cake and sipping some hot tea!

Miss Jen said...

Mmmm.... simply scrumptious!!!! :)

Ciao Chow Linda said...

I'm looking for some delicious way to use up the coconut left from my coconut Easter eggs and this is it!

johnnycee said...

I'm definitely gonna try this tea cake recipe, but without the coconut.
Thanks
I Cr 13:8a

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