Tuesday, March 30, 2010
TWD: Orange-Coconut Tea Cake
This week's Tuesdays with Dorie offering was a Coconut Tea Cake. There were all kinds of variations to be made, so, since the lime-coconut version seemed to be the most popular, I decided to go with a Blood Orange-Coconut cake.
I added the zest of two small blood oranges and a few drops of orange oil. In place of the coconut milk, I used some of my powdered coconut milk, which I added to the dry ingredients; then I heated the water and butter together.
My only disappointment was that I couldn't detect the rum. Maybe I'll use more next time.
The outside of the cake looked a bit motley, but it was moist and delicious with a nice sugary crust. I had great plans to freeze some so I wouldn't be tempted to eat it all.
It did last for quite a few days, retaining its moistness and flavor the entire time. I would highly recommend this cake as either a breakfast treat, a light snack, or a nice dessert.
The tea cake was chosen by Carmen of Carmen Cooks. It's definitely a cake I will make again. To read other opinions, stop by the TWD blog.