Tea Cakes for Everybody

Lemon coconut tea cakeThere was  some coconut in my fridge inching its way to its expiration date and  I have a lemon tree spitting old lemons at the backyard cats, so staying true to my credo bake it before it goes bad I made a Lemon Coconut Tea Cake.

I know lots of people don’t like coconut ( I don’t understand it, but I respect it) and while I would never force cake upon someone against their will, I must say that the coconut flavor is a whisper and it is  the lemon flavor that wins the flavor battle.


2 cups all-purpose flour ( I didn’t have enough, so I used cake flour. Here’s a trick I just learned you can substitue cake flour for all-purpose flour, but you have to put in 2 tablespoons per cup of extra flour) or 2 cups and 4 tablespoons cake flour

1 teaspoon baking powder

1/4 teaspoon salt

1 cup lite coconut milk

1/4 cup of butter

Zest of 1 lemon

juice of 1 lemon ( I upped this from the juice of 1/2 of a lemon because I knew that half a lemon without its peel was just going to go bad)

4 large eggs at room temperature

2 cups of sugar ( I used 1 3/4 cups natural sugar substitue and because I ran out of that, I used 1/4 of regular sugar)

1 teaspoon vanilla extract

2 teaspoons dark rum ( I skipped this. I didn’t have any and didn’t want to purchase a whole bottle for just a couple of teaspoons.)

3/4 cup shredded coconut



Preheat oven to 350 degrees

Grease a 10-12 cup Bundt pan

Shift flour, baking powder and salt together

Put coconut milk and butter in a small saucepan and heat, stirring occasionally. When the milk is hot and the butter is melted remove from heat. I let it cool a tiny bit (5 minutes) then I added in the lemon zest and lemon juice.

Beat eggs and sugar/sugar substitute at a medium high speed until pale, thick and almost doubled in volume. I beat mine for about 6 minutes and it had a lovely creamy texture.

Beat in vanilla and rum(if you’re using it)

Fold in flour at a low speed, scraping the sides of the bowl as needed.

Add coconut and mix.  Add the hot milk and butter in a steady stream into the batter. When mixture is smooth , stop  mixing and stir to make sure everything is well blended.

Bake for 60-65 minutes or until cake is golden brown and knife comes out clean.

I normally try to avoid cakes with lots of eggs in them, but I couldn’t resist with this one.  It’s really yummy and  perfect with tea.

I used up

sugar substitute

coconut milk

and made a good dent in the shredded coconut

About cschoenwald

I'm a writer and performer living in Southern California.
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1 Response to Tea Cakes for Everybody

  1. I’m not a fan of coconut either, but it might have more to do with eating the dried flaky stuff and not the good stuff. Your cake sounds delicious either way.

    …”spitting lemons at the cats.” LOL

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