Here’s a very nice cake recipe from Annabel Cohen that was recently printed in the Detroit Jewish News. I was hosting a brunch and had some aging coconut in my pantry, so this seemed an ideal choice.
The cake has a lot of flavor but is not-too-coconutty and not-too-citrusy. It has a fairly dense and moist texture. I made it without the glaze and it wasn’t too sweet. It would be very nice for brunch or dessert. There’s no milk or butter involved so if you’re kosher you can serve it with a meat meal.
Ingredients:
2½ cups flour
1½ cups sugar
1 cup finely shredded sweetened coconut
1 tsp. baking powder
2 tsp. baking soda
½ tsp. salt
1 cup coconut milk
½ cup vegetable oil
2 eggs
1 tsp. lemon extract
1 cup orange juice
2 tsp. grated orange zest
2 tsp. graded lemon zest
Orange Glaze:
2 cups confectioner’s sugar
¼ cup fresh orange juice
Directions:
Preheat oven to 350 degrees. Spray a large tube of bundt pan with nonstick cooking spray.
Combine flour, sugar, coconut, baking powder, baking soda and salt in a bowl and whisk well. Set aside.
In a separate bowl, combine coconut milk, oil, eggs, lemon extract, orange juice and zests, and mix well with an electric mixer.
Add the flour mixture to the bowl and mix until incorporated. Transfer the batter to the prepared pan.
Bake 40 to 50 minutes or until a toothpick inserted in the center comes out clean. Let cool completely before removing from pan.
Make glace by whisking together confectioner’s sugar and orange juice. Pour over cooled cake.
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