These are great with a cup of tea or coffee, as they are more dry then other cakes.
2 cups all-purpose flour
1 tsp. baking powder
Pinch of salt
1.25 tsp. ground coriander
1 cup canned, unsweetened coconut milk
1/2 stick unsalted butter
4 large eggs
2 cups sugar
1 tsp. vanilla extract
2 tsp. rum
3/4 cup shredded coconut
1. Center a rack in the oven and pre-heat to 350F or 180C.
2. Butter a 9-10 inch Kugelhopf or Bundt pan, or 6 mini pans.
3. Sift the flour, baking powder, salt and coriander together.
4. Pour the coconut milk into a small saucepan, add the butter and heat until the milk is hot and the butter has melted. Remove from the heat, but keep warm.
5. Working with a stand mixer with a whisk attachment (or a hand held with a whisk), beat the eggs and sugar together at medium high, until they are pale, thick and almost doubled (around 3 min).
6. Beat in the vanilla and rum.
7. Reduce the speed to low and add the sifted flour mixture scraping down the sides of the bowl as needed. Stop just as the flour disappears.
8. Keeping the mixture on low, add the shredded coconut (don't over mix).
9. Slowly add the warm coconut and butter mixture.
10. When the mixture is smooth stop mixing and give the batter a couple of scrapes with the rubber spatula.
11. Pour into prepared pan.
12. Bake. For the large pans they will need to be baked for 60-65 min (or until a thin bladed knife when inserted comes out clean). For the small cakes, bake for around 30-35 min, test with a toothpick.
13. Transfer to a rack and let cook for 10min before unmolding.
Taken from: Dorie Greenspan's book "Baking: From My Home to Yours" pp.194-195
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