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.