When I saw Dorrie's suggestion that we bake this cake in our Kugelhof pans I gave a small cheer. This makes the second or third time that I have used this pan in the 15+ years I have owned it. Truth be told I've probably owned it for closer to 25 years. I'm pretty sure I bought it when I lived in MD and that was 17 years ago. Time definitely flies.
Alas, when I attempted to remove the cake from the pan it stuck again! I had the same problem with my Kugelhof. This is extremely frustrating, but it was the only issue I had with this recipe. Well, the second issue - the first one involved my memory - or lack thereof. I made this coconut cake without the coconut! I measured it out and then promptly finished mixing the batter and pouring the cake into the pan without ever adding the coconut to the batter. Oh well, I don't like coconut away, so for me that was a plus.
Without the nasty flakes of coconut this cake is not half bad. It still has a mild coconut flavor, from the milk, but it is not overwhelming and you don't have those little flakes sticking to your mouth to gross you out!
Unlike Dorrie I pretty much always think a cake is better with some form of icing. I did not do this, but I think this cake would be very interesting if it were split and filled with lime or lemon curd. Then a thin glaze made with the juice of a lime or lemon would be a very nice addition, I think.
The cake was very moist and all of my tasters were very pleased with what they felt was a delicate hint of coconut.
Our friend, Carmen of Carmen Cooks selected this recipe and has it posted on her blog. You can also find the recipe in the Book!
1 comment:
It seems that many Southerners also make non-traditional versions of coconut cake. One popular variation is to pair the coconut with other flavors, particularly by filling the cake with a lemon curd to add a tart flavor to a usually very sweet cake
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