coconut lime tea cake

I threw a birthday barbecue for Rock this past weekend and made two cakes for the party.  What a lucky guy!  The first one was this tea cake made out of coconut milk, shredded coconut, lime and a hint of Malibu rum.  I guess it’s called a tea cake cus it would pair perfectly with a cup of tea or coffee, which is how Rock’s been polishing off what’s leftover.  The recipe is from Dorie Greenspan’s Baking: From my home to yours, which I had read somewhere is one of the best baking cook books of all time.  I got the book for Rock last Christmas but we hadn’t baked anything from it yet and so I felt it was about time.  This cake turned out really great so I’m stoked to bake some more from this book!

2 cups all-purpose flour  /  1 tsp baking powder  /  a pinch of salt. /  1 cup coconut milk  /  4 tbsp unsalted butter  /  4 large eggs, room temperature  /  2 cups sugar  /  2 limes  /  1 tsp vanilla extract  /  2 tsp coconut rum  /  3/4 cup shredded unsweetened coconut


Preheat your oven to 350F and spray with a non-stick spray (we’ve been using Pam coconut oil recently) or butter a Bundt pan.  In a bowl, sift the flour, baking powder and salt together.  Then in a small saucepan, heat the coconut milk, the butter and the juice of one of the limes together until the butter is all melted.  Take off the heat but keep the coconut milk mixture warm.

Next, using a stand mixer with the whisk attachment or sheer manpower, beat the eggs, sugar and the zest of the two limes together at medium-high speed for 3 minutes.  It will look quite thick and about twice the volume.  Add in the vanilla and the rum and then turn the mixer speed down to low.  Slowly add the dry ingredients until everything is just combined.  Scrape down the sides of the bowl with a rubber spatula every now and again, just to make sure everything is mixed well.  Then add in the shredded coconut until it is just blended and then stream in the coconut milk mixture.  When the batter is pretty smooth, it’s ready to be poured into the pan.


Bake for 60 to 65 minutes or until a cake tester or uncooked spaghetti noodle comes out of the centre clean.  Let the cake cool in the pan on a cooling rack for at least 10 minutes before popping it out of the pan to continue cooling not the rack.

coconut lime tea cake

I just took another nibble from the tiny bit of cake that’s still left.  So good.  This cake should keep, wrapped in plastic, for 4 days but I find it unlikely you’ll still have any left by then.  I haven’t tried it but apparently when it’s gone a bit stale, it’s very good toasted.  Enjoy!

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