Coconut Tea Cake

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Source: Carmen Cooks


Coconut Tea Cake
(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 (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 50-65 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.