Tuesdays with Dorie: Coconut Tea Cake
My recently deceased mother-in-law introduced me to coconut cake. Actually, it was a yellow cake with 7-minute white icing, then covered with coconut. Something about that simple cake grew on me. Perhaps it was her love for us. But it was also the coconut. I DO love that stuff.
Dorie’s coconut cake is somewhat different from the aforementioned family favorite. It’s rather plain. She calls it a tea cake–meant to be eaten alongside a simple cup of tea. Nothing fancy or showy. Just a sugar boost to get you through the day.
It was easy enough to throw together. Used mini bundt cake pans so I could experiment.
I liked the cakes but they were a bit dry. My solution?? Poke holes in the cake with a toothpick immediately after removing from the oven. Then pour coconut milk over the cake and let it absorb the goodness. Chill and serve with whipped cream and toasted coconut on top. As you can see, it’s not especially photogenic but it is absolutely fabulous to eat. Because the cake is sturdy, it absorbs the coconut milk without becoming mushy. Next time, I will make it in a loaf or 13 x 9 pan so I can pour the milk over it and then easily cut and remove a piece from the pan.
Visit Carmen at Carmen Cooks to get the recipe.