Coconut Cardamom Cake

Andrew loves coconut. I love cardamom. This bundt cake sounded like a dream to us. It was on my to-make list for months, but I ran out of cardamom and couldn't find it at any of my local grocery stores. I eventually had to order a new bottle, and this was the first thing I made. It's a moist, dense, fragrant cake. It's very lightly sweet if you leave it naked like we did, and I think it would be even better with the frosting that the recipe called for. We will definitely make this again.

Coconut Cardamom Cake
(Recipe from Odette Williams via King Arthur Flour)

  • 2 1/4 cups (270 grams) all-purpose flour
  • 2 tsp baking powder
  • 1/2 tsp salt
  • 1 tsp cardamom
  • 2 cups (226 grams) shredded unsweetened coconut (I used sweetened coconut and just reduced the sugar to 1 1/4 cups)
  • 1 1/2 cups (298 grams) granulated sugar
  • 4 large eggs, at room temperature
  • 1 can coconut milk, plus 3-4 tbsp coconut milk
  • 16 tbsp (2 sticks) unsalted butter, melted and cooled
  • 1 cup powdered sugar

  1. Preheat the oven to 350 degrees F. Butter and flour a 10-cup Bundt pan. 
  2. Sift together flour, baking powder, salt, and cardamom in a large bowl. 
  3. Add the coconut and sugar to the flour mixture and whisk to combine. 
  4. In a small bowl, whisk together the eggs and coconut milk. Add to the dry ingredients, stirring to combine, then stir in the melted butter. 
  5. Pour the batter into the prepared pan and smooth the top. Bake the cake for 40-50 minutes, or until a toothpick inserted in the center comes out clean. 
  6. Remove the cake from the oven and let it cool in the pan on a rack for 10 minutes. Gently jiggle the cake to loosen it from the pan and turn it onto the rack to finish cooling completely. 
  7. To make the glaze, sift the powdered sugar into a small bowl and stir in 3 tbsp of coconut milk. Add more coconut milk as needed to get the glaze to the consistency that it will cling to the cake but is still pourable. Drizzle over the cake before serving. 

No comments