TWD #21 Coconut Tea Cake with Lime Glaze
I have been singing that song all week and looking forward to this cake all week. Yummy, Yum, yum!
This week’s host was Carmen of Carmen Cooks. Stop by her blog to get the recipe and see her pictures too!
At first, I was a little hesitant about this cake. Tea cake…what is that? When I saw that it is baked in a bundt pan, I perked up. Everyone loves a bundt cake.
Every time I see a bundt cake, I think of that scene in My Big Fat Greek Wedding. You know, where his folks come to the house with the cake. Her family has no idea what to do with it and ends up putting a plant in the middle of the cake. Too funny…go check it out if you don’t know it.
It was easy to mix up. How can you really go wrong with coconut, sugar, and rum?!? It was different than most cakes as far as the steps go. First was the sugar and eggs. Then the flour, rum, coconut and milk. And, it only had 4tablespoons of butter!! To a Southern girl, that is just crazy talk. 🙂
Since this week is spring break for me, I made this at the last minute. It was ready in time for us to have a piece for dessert tonight. We both really liked it. It is the perfect dessert to have with coffee and enjoy the evening.
Really, it is that easy. Whisk the sugar and juice together until you have the consistency that you want and drizzle over the slightly cooled cake.
The batter was quite runny when I poured it in the pan…kinda like pancake batter. To my surprise, it bake up perfectly. It was golden on the outside and moist in the middle. I did bake it for about 10 minutes less than the recipe called for.
This cake will definitely be going in the rotation. It tasted a lot like a pound cake. The coconut came through but not too much. In each bite you get a touch of rum with the lime glaze at the end. I liked it so much that I think I will make this for my easter bunny cake this weekend! Enjoy!!