What can make a coconut cake even better? Infusing the coconut milk with chai tea. The result was a cake that was amazing. And this cake was simple to make which is just what I need this week.
One of the steps in making the cake was to heat coconut milk and butter in a small saucepan. At this point, I threw in 4 chai tea bags and let them seep. The flavors played well together: coconut, chai, vanilla, and a bit of rum; the crumb and crust were just right; and I got to use my kugelhopf pan.
Oh, and because the recipe doesn’t use the whole can of coconut milk, I made this–Steamed Coconut Rice–and added peas. I suggest you try it