This weeks' Tuesdays with Dorie recipe selection comes from Carmen from Carmen Cooks. She chose the Coconut Tea Cake. I know my title doesn't quite match the original title, mainly because I chose to change things up a bit.
First, I used my powdered coconut milk and just reconstituted it with water. I've never done that before and was seriously impressed with how well it tasted. A lot cheaper and just as YUMMY as the canned version, plus, I could make up just as much as I needed and not have extra! Then I added lemon. Mmmmm...citrus. De-lish! Not only did I add the lemon peel to the sugar, and the juice to the liquids but I used MORE lemon juice and whipped up the lemon glaze for the top. THEN I also added a splash of almond extract. It's really my FAVORITE!
This cake was super yummy. I think because of the lemon glaze, it tasted much more lemony than coconuty, but I'm okay with that. I couldn't taste the almond extract as much as I had hoped, but next time I can tweak it to my liking. The cake alone was AMAZING! A hint of coconut and a hint of lemon and all around moist and delicious! It really doesn't need a glaze at all, but I just couldn't help myself. Doesn't it look like a giant old fashioned donut!? Haa!
See how other TWD bakers fared this week by going to the Tuesdays with Dorie Blogroll!
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That looks so amazing! Light and fluffy!
ReplyDeletePowdered coconut milk? Never heard of it. Where do you get it?
ReplyDeleteLove the glaze. I made mine lemony, too! And that DOES look like a giant old fashioned donut, my favorite kind.
I've never seen powdered coconut milk before but it sounds convenient! It's hard to use a whole can. Your cake looks gorgeous - thanks for baking with me this week!
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