• A Delightful Coconut & Cardamom Cake

    I know I’m a week late, but can we just debrief about the Oscars before I get to talking about the Coconut & Cardamom Cake you should be baking this weekend? Rami Malek. Wow. Not only is he wonderful in Bohemian Rhapsody, his energy and demeanor at the Oscars was palpable. He exuded the joy. And as a voyeur to the moment, I felt so, so happy for him. I’m sure his road to this moment was full of no’s and rejections, so kudos to him for having stamina and  belief. He was childlike and unapologetic in his delight, and it was lovely to watch.

    Speaking of delight… why don’t you give this  delightfully easy cake a spin on Saturday or Sunday? It’s 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. It’s moist, so can be simply dusted generously with confectioners’ sugar, like all my cakes in Simple Cake.  Something white and whipped on the side never hurts. If you don’t have coconut milk in the pantry, just sub in full-cream milk and it will still turn out a treat. I’ve also thrown in various baking pan sizes just in case because I want you to have cake this weekend so we can be as happy as Malek.

    Photos: Hallie Burton

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    Coconut & Cardamom Cake

    Makes one 8 by 2- inch round cake Preparation: 20 minutes. Or see other pan sizes and bake times below.

     

    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

    Directions

    Preheat the oven to 350°F. Grease an 8 by 2-inch round pan with butter, line the bottom and sides of the pan with parchment paper, and grease the paper. Alternatively, grease the pan and dust with coconut, shaking off any excess.

    Place a large sifter or a sieve in a large mixing bowl. Add the flour, baking powder, salt, and cardamom and sift.

    Add the coconut and sugar to the flour mixture and whisk to combine.

    In a small bowl, whisk together the eggs and coconut milk.

    Gradually add the wet ingredients to the dry ingredients and stir until combined.

    Finally, add the melted butter and stir until smooth.

    Pour the batter into the prepared pan and smooth the top. Bake in the center of the oven for 30 to 35 minutes or until a wooden skewer inserted in the center comes out clean, and the cake bounces back when lightly pressed.

    Remove the cake from the oven and let it stand for 10 minutes. Run a butter knife around the cake to gently release. Peel off the parchment paper from the sides. Invert the cake, peel off the bottom piece of parchment paper, and cool on a wire rack. Dust generously with confectioners’ sugar. 

    Try these other pan options

    One 9 by 5- inch loaf pan. Bake for 50 minutes.

    One 8 by 3- inch Bundt pan. Bake for 30 minutes.

    One 10 ½ by 7 ½-inch rectangular ceramic dish. Bake for 30 minutes.

    One 12- cup cupcake pan (fill liners two- thirds full). Bake for 17 to 20 minutes. One 48- cup or two 24- cup mini cupcake pans (fill the liners half full). 

    Bake for 12 to 14 minutes.

    Tip: You can double this recipe when it’s party time - just use a 10-15-cup Bundt pan.

     

     

     

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