TWD: Coconut Tea Cake
I’m so glad it’s Tuesday. Tuesday means I get to tell you about the latest Tuesdays With Dorie recipe. In case you missed it, Tuesdays with Dorie is a fun internet group slowly cooking our way through Dorie Greenspan’s book, Baking From My Home To Yours. This week, Carmen of Carmen Cooks chose Dorie’s Coconut Tea Cake.
Dorie offered several options for this cake including the possible addition of lemon, lime, orange, spice or sesame seeds. I made the basic recipe with the exception of adding an extra tablespoon (or two) of butter to the batter and I used a tablespoon of dark rum instead of 2 teaspoons. Dorie serves this cake plain. I decided to dress it up with a small amount of dulce de leche from last week, a glaze I made using leftover coconut milk and powdered sugar, as well as chopped pecans.
My coworkers enjoyed this cake although more than one said “the topping was the best part”. If you’d like to try this recipe, you can find it on pages 194-195 of Baking From My Home to Yours. Or, you can find it on Carmen’s blog: Carmen Cooks.
If you decide to try this cake – and I hope you will – be sure to keep your eye on it. Mine was done after just 50 minutes (instead of the recommended 60 – 65 minutes).
It’s Thyme To Eat!