Coconut & Cardamom Cake
This cake is wonderful for morning or afternoon tea. No fancy equipment needed: two bowls and a wooden spoon or whisk and you’ve got this. It’s got two of my favorite flavors, coconut, and not too much cardamom. My wedding cake was a coconut cake, so I’m sentimental for it. It’s moist, so can be simply dusted generously with confectioners’ sugar, like all my cakes in Simple Cake.
One 8 by 2- inch round cake
One 9 by 5-inch loaf pan. Bake for 50 minutes.
One 10 1/2 by 7 1/2-inch rectangular ceramic dish. Bake for 30 minutes.
One 12-cup cupcake pan. Bake for 17-20 minutes.
Photo: Hallie Burton
Ingredients—1 cup (130g) all-purpose flour
1 teaspoon baking powder
¼ teaspoon salt
½ teaspoon ground cardamom
1 cup (70g) fine dried shredded unsweetened coconut
¾ cup (150g) granulated sugar
2 eggs, at room temperature
⅔ cup (160ml) well-stirred unsweetened coconut milk
8 tablespoons (1 stick/115g) unsalted butter, melted