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Coconut Spice Tea Cake

Submitted by Gayle 11 June 2009



Ingredients:,2 cups all purpose flour,1 teaspoon baking powder,1 teaspoon ground ginger,¾ teaspoon ground cardamom,¼ teaspoon ground cinnamon,Pinch of salt,1 cup canned unsweetened coconut milk (stir well before measuring),½ stick (4 tablespoons) unsalted butter cut into 4 pieces,4 large eggs at room temperature,2 cups sugar,1 teaspoon pure vanilla extract,2 teaspoons dark rum (optional),¾ shredded coconut (unsweetened or sweetened),,


Center a rack in the oven and preheat the oven to 350 degrees Fahrenheit. Butter a 9 to 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, ginger, cinnamon, cardamom, and salt together.
Pour the coconut milk into a small saucepan, add the butter, and heat until the milk is hot and the butter melted. Remove from the heat but keep warm.
Working with a stand mixer fitted with whisk attachment or 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 are 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’s 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 incorporation. Pour the batter into the pan and give the pan a few back-and-forth shakes to even the butter.
Bake for 60-65 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.

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Please note: this recipe has been submitted by a user of this website and is not one of Delia's. We cannot, therefore, take any responsibility if the recipe contains errors, does not work or is not as you expect it to be, although, as our users are keen cooks, we are confident it will be a great dish. Delia tests each of her recipes three times, which is why you can always be sure of success.



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