Thursday, May 1, 2008

Coconut Lemon Ginger Tea Cake

Dorie is my go to girl. I made her Coconut Tea Cake again, this time with lemon and ginger. I made the full recipe and followed her instructions to bake it in a unbuttered silicone bundt pan, but it didn't come out so well. It still tasted great, but wasn't very pretty. I was going to glaze it anyway, so that covered up some of the not prettiness. I glazed it with the juice of 1 lemon, powdered sugar, and lemon zest.

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 Tbls) unsalted butter, cut into 4 pieces
4 large eggs, preferably at room temperature
2 cups sugar
1 tsp pure vanilla extract
2 tsp dark rum (optional, but so good) I used 1/2 tsp rum extract
3/4 cup shredded coconut (unsweetened or sweetened) toasted, or not

Getting ready: Center a rack in the oven and preheat the oven to 350 degrees F. Butter a 9-10 inch 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 heat, but keep warm.

Working with a stand or hand held mixer, beat the eggs and sugar in a large bowl 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 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 to 65 minutes, or until 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.

Coconut Lemon Ginger Tea Cake: Rub the grated zest of 1 lemon into the sugar before beating it with the eggs; add the juice of 1/2 lemon to the coconut milk and butter. Keep the dark rum or replace it with Malibu coconut rum. Add 1 tsp ground ginger to the dry ingredients.


symphonious sweets said...

Hi, Love your photo even thought the cake did not come out. I made this cake and thought it was way too sweet. what did you think? Maybe I did something wrong?

Jackie said...

Hi Mare

How much powdered sugar and lemon zest did you use in the glaze.