Tuesday, March 30, 2010
TWD - Coconut Tea Cake
This week's Tuesday with Dorie takes us to the tea houses of Austria, but with the coconut flavour, it could just as well be from a tropical isle. Our host is Carmen of Carmen Cooks, and she chose Dorie's Coconut Tea Cake.
In the blurb accompanying this recipe, Dorie said that this recipe will produce a plain cake which can be eaten as is, toasted or spread with jam. I liked it as is - I cut a piece while the cake was still warm, and it was delightful:
The coconut leaves a nice smell in the kitchen while it is baking. I made the straight up recipe, including the rum, although I think any of the variations would have been just as nice. Instead of shredded coconut, I used toasted dessicated coconut as this is what I had around.
I would definitely make this again - it is a simple, easy cake, with a taste that is pleasant but not over the top.
For the recipe for the Coconut Tea Cake, visit Carmen's site. To see what the other TWD bakers though of this recipe, visit the TWD blogroll.