Coconut Tea Cake

I love bundt cakes.  The way all the edges get kind of crunchy, how dense and delicious it is, how they're totally acceptable to make for no reason at all, and how you can eat them for breakfast, brunch, coffee, tea, dessert, or anytime in between.

This is a Dorie Greenspan recipe, full of lovely coconut flavor.  Coconut has to be one of my favorite flavors, and this cake is full of it, made with coconut milk and plenty of shredded coconut which I toasted for an extra nutty taste.  It's very easy to make, and was enjoyed by all at our house. 

Coconut Tea Cake
from Dorie Greenspan

2 cups all purpose flour
1 teaspoon baking powder
A pinch of salt
1 cup unsweetened coconut milk (stir well before measuring)
1/2 stick (4 tablespoons) unsalted butter cut into 4 pieces
4 large eggs at room temperature
2 cups sugar
1 teaspoon vanilla extract
2 teaspoons dark rum
¾ cup unsweetened toasted coconut

Preheat oven to 350 degrees F.  Butter a 10 to 12 cup bundt pan.

Sift together flour, baking powder, and salt together.


Put the coconut milk into a small saucepan with the pieces of butter. Heat until the butter is melted. Remove from heat but keep warm.

Fit mixer with whisk attachment. Beat the eggs and sugar at medium high speed, about three minutes until pale and thick. Beat in vanilla and rum. Reduce speed to low, and add the dry ingredients, mixing just until blended.

With mixer on low, add coconut. Then add the warm coconut cream and butter.  When the mixture is smooth, stop mixing and give the batter a couple of turns with a rubber spatula, to ensure all ingredients are evenly 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 an inserted cake tester comes out clean.  Transfer to a rack and cool 10 minutes before unmolding and letting it completely cool to room temp.


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