I forced myself to make bake less this month. Sometimes you just have to say no for the sake of balance in your life. I had to decide between the coconut tea cake and the mocha-marbled bundt cake. It was hard. The coconut tea cake won.
I'll admit, I was a bit worried because so many of the other TWD bakers ended up with what they called a dry and sub-par cake.
I'm happy to report that mine was anything but that. And I have to thank all of the other bakers because through them I discovered that my cake would most likely finish early...and it did a whopping 15 minutes early. I also decided that I would put a light glaze on it. Yum!
This cake was delicious. My husband (sorry for telling everyone this) loved it so much that I swear he has eaten like three-quarters of it. :) It was incredibly moist and had such a wonderful yet subtle coconut flavor. The coconut comes from the coconut milk and the toasted coconut inside. I also opted to toast even more coconut and put it on the top.
Instead of using making it plain or using one of Dorie's playing around suggestions, I just went ahead and added grapefruit juice and zest. I figured since she suggested lemons, limes and oranges that the grapefruit would be good too. I also made a grapefruit glaze on top.
I was able to use my brand new bundt pan I got for Christmas from my husband. It worked like a charm and I loved how golden and shiny the cake was!
I loved this cake and hope you'll give it a try.
Check out Carmen's blog, Carmen Cooks, for the recipe. Be sure to head on over to the other Tuesdays with Dorie bloggers, they've got some great variations going on like black sesame seeds, lemon, lime and spices.
Next week: Swedish Visiting Cake