This week's Tuesdays with Dorie (TWD) recipe was actually the Mocha-Walnut Marbled Bundt Cake, but in the spirit of Easter, our leader Laurie let us swap weeks and we were allowed to make the Coconut Tea Cake from last week, chosen by Carmen of Carmen Cooks.
Time was short, and this recipe was a breeze to whip up. I made the coconut lime version, with the use of lime sugar and rum in the batter. The lime flavor was subtle, though I could definitely see pretty little flecks of lime zest in the finished product. As for the coconut, I could recognize the bits of shredded coconut in each bite, but I was hoping that the addition of coconut milk would lend a stronger coconut flavor.
Still, the cake came out pretty moist and we all enjoyed it on Easter. I had intentions of making a nice glaze or a coconut cream cheese frosting for this cake, but time got away from me and I had more fun taking pictures of my dear daughter (she'll be 5 months next week already!!!) and her first Easter instead :)
Thanks, Carmen, for hosting this (last) week. If you would like the recipe, you can find it here. Make sure you check out the TWD Blogroll, to see how everyone else enjoyed this coconut-y treat!
* Recipes notes:
- Take the cake out just as it begins to turn a nice golden color. Leave it in too long and it will dry out. Mine was done right around 60 minutes.
- For tips from other TWD bakers, click here.