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Coconut tea cake
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Ingredients
2 cups all-purpose flour
1 teaspoon baking powder
Pinch of salt
1 cup canned unsweetened coconut milk (stir well before measuring)
4 tablespoons (1/2 stick) unsalted butter, cut into 4 pieces
4 large eggs, preferably at room temperature
2 cups sugar
1 teaspoon vanilla
2 teaspoons dark rum, optional
3/4 cup shredded coconut, toasted or not
Method
Center a rack in the oven, and heat the oven to 350 degrees.
Butter a 9- or 10-inch kugelhopf or Bundt pan.
Sift flour, baking powder and salt together.
Pour the coconut milk into a small saucepan. Add butter, and heat until milk is hot and butter is melted. Remove from heat, but keep warm.
Working with a stand mixer fitted with a 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 vanilla and rum, if using. Reduce the mixer speed to low, and add dry ingredients, scraping down the sides of the bowl as needed. Stop just when the flour disappears.
Keeping the mixer on low, add the coconut, mixing only until it is blended, then add hot milk in a slow, steady stream. When the mixture is smooth, stop mixing and give the batter a couple of turns with a rubber spatula, just to make sure 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 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 10 minutes before unmolding onto the rack to cool to room temperature.
Serves 12.
By Sarah Fritschner
The Louisville Courier-Journal
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