This week's Tuesdays with Dorie recipe features...wait for it...COCONUT! What a perfect recipe to finish up coconut month! And on the subject of coconut, I know we're all entitled to our opinions, yadda yadda politically correct lip service, but seriously, what's up with the coconut haters? Are you sure you guys have really tasted coconut? Because it's delicious. Maybe you're doing it wrong? Just a thought.
Anyhow, this vehicle of pure coconut love was a "tea cake," which is what I guess we're calling bundt cakes now.
You guys, I have a bundt problem. (That's what she said?) My allegedly nonstick pan is the stickiest thing since Super Glue. I coated it with spray AND flour, and still had a heck of a time coaxing the cake out without major damage. I'm wondering if there's a way I can re-season it--maybe oil it well and bake it for awhile? Or would that not work with a "nonstick" pan? Please advise. Signed, Baby Got Bundt
Aside from the sticky pan aggravation, this was a lovely cake. It had a nice pronounced but-not-overwhelming coconut flavor, and I loved the slight chew and moisture the shredded coconut added. I did "put the lime in the coconut," if you will, and added some lime zest and lime juice, but I couldn't really taste it in the end product, so next time I might double it--at least--to really get that flavor.
There were some comments from people who found this cake dry, and since the thought of a failed coconut dessert gives me hives, I decided to be proactive and soak the cake with a coconut syrup before glazing, just to give it a little bit of extra moisture. I'm not sure if it was necessary, but the end result was nice and moist (but not wet!) and just about perfect. The glaze was made with lime juice, coconut milk, and powdered sugar, and was really just for looks, although I think it also helps lock in a little moisture. All in all, a wonderful cake that we're enjoying a little too much around here, if you know what I mean, and one I'm sure I'll make again.
Chocolate Raspberry Truffles
10 years ago
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Ciao ! Next time I'll add more spices too ! Your bundt look so delicious !!
ReplyDeleteYour cake looks gorgeous! We are enjoying it a little too much around here too ;-) I love your idea of adding a coconut syrup.
ReplyDeleteYep! Know what you mean about "enjoying too much." My pants are complaining.
ReplyDeleteInteresting idea about tea cakes being the same as bundts. I think you must be right. I like your glaze idea--but then, I'm a frosting person.
That looks great with all the glaze! I loved this cake too, but found that the cardamom flavour didn't come through that much. Bring on the coconut!
ReplyDeleteI hate a dry cake so good call with the syrup. Looks marvelous!
ReplyDeleteBeautiful cake. I love the glaze.
ReplyDeleteGreat idea to soak your cake in coconut..yum. It looks wonderful and the glaze was a perfect addition!
ReplyDeleteSorry about your 'sticky' pan. I have a stoneware bundt, I spray it well and my cakes slide right out. Love your glaze,syrup idea. I baked my cake less than indicated, it was moist and delicious!
ReplyDeleteFun recipe.
You always make me laugh with your write ups on these recipes. Sorry about the bundt pan. Mine (and I do feel lucky) never sticks, which always surprises me, but I don't think it has a non-stick surface. I made mini bundts with lemon and glazed them, too. You'd never know your cake had sticking issues.
ReplyDeleteBeautiful bundt! I wanted more coconut flavor and lime flavor, too. I doubled the lime zest and it wasn't enough. Margot gave a bundt pan prep tip from Flo Braker on her post: shortening (like butter), then spray, then flour. I wish my non-stick bundt truly was but alas it's not.
ReplyDeleteOK - I am a hater. I think it is mostly a texture thing. I try it now and again to see if I have matured past it but no luck. Good luck with your bundt.
ReplyDeleteGood call on the glaze. It needed it.
ReplyDeleteI think there may actually be more raisin and egg haters in TWD than coconut haters, but I haven't actually done a study yet. I tell you, TWD has just about converted me on the coconut front. It will never be my favorite, but I'm coming around. This cake was great, and yours looks beautiful! LOVE the glaze!
ReplyDeleteI think of tea cake as something a little different--maybe a little drier and less sweet than a typical cake. I do not understand people's aversion to coconut, either.
ReplyDeleteRaisin hate, well, that's just sensible. :-)
You may want to consider a stoneware bundt pan. I have one from Pampered Chef and it never lets me down.
ReplyDeleteGreat photos! Your glaze is lovely.
such a great idea to soak it. your glaze looks and sounds yummy!
ReplyDeleteYour cake is gorgeous! I love the idea of soaking it with some coconut syrup - yum! Thanks for baking it with me this week. :)
ReplyDeleteGorgeous cake! I love the glaze on top!
ReplyDeleteOh, yum. That looks marvelous!
ReplyDeleteYummy! Please pass the cake. :o)
ReplyDeleteGreat idea with the syrup, maybe I should have tried that. You're cakes looks great, I have food envy right now.
ReplyDeletemmmmmmm, what's not to like about coconut? Oh except maybe the high fat content but let's not talk about that. Great bundt!
ReplyDeleteYeah, what's up with the coconut haters? It's good!
ReplyDeleteI had bundt-sticking problems and then my pan got scraped up from trying to dig out cakes and then I threw it away. I have a silicone one now and it works great but it doesn't have a pretty design.
my bundt pan does that too! i dont know how a nonstick coated pan can stick like crazy... i dont think ive ever gotten anything out of it in one piece! yours looks great even if it got stuck ;)
ReplyDeleteSorry I can't offer any help of the bundt pan, but no one would ever know of the problems you had. That cake looks delicious!!
ReplyDeleteI thought about using a soaking syrup as well, based on some of the comments, but I opted to live life on the edge. It was wonderful and I found that it actually got better with age! We took it with us in the car on our trip to Santa Barbara.....enjoyed it all weekend!
ReplyDeleteThat icing on your cake looks yummy! I did the lime version too but, could definitely taste the lime. Maybe the addition of the coconut syrup took over the flavor profile.
ReplyDeleteHere is my moms trick: Let the pan cool for 3 minutes then flip it over and cover with a heavy kitchen towel that has been soaked in cold water. It will shring the pan, releasing the cake. Also, if the pan is not full, it will rip the cake when it falls onto the plate, giving the appearance that it got stuck. If the cake has chocolate chunks or is getting too brown, it will make it also prone to sticking.
ReplyDelete