{twd} coconut chai tea cake

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.

Thank you to Carmen of Carmen Cooks for hosting this week’s Tuesdays with Dorie selection. If you would like the recipe for Coconut Tea Cake, visit her blog or buy the book.

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


40 thoughts on “{twd} coconut chai tea cake

  1. I don’t like coconut, but I love the idea of flavoring it with chai. I’ll have to try that some time! Your cake looks great–I have that same pan, and I love baking bundts in it.

  2. I’ve never had chai tea but I love the idea of infusing the coconut milk with a flavor. Thanks for the link about the rice – it sounds awesome so I think I’ll have to give it a shot 🙂

  3. ooh…thats such a good idea. i bet the spices were great with the coconut! your cake has a nice crust too…mine didnt but it looks delicious!

  4. It looks so pretty in the kugelhopf shape! And what an interesting idea to use chai. I made the mocha bundt this week because I was out of coconut milk. I love reading the posts for this cake because I’m getting some wonderful ideas.

  5. This looks so great in that pan. I have only used my pan for Kugelhopf and nothing else…I need to seriously rethink using that pan. The tea sounds interesting. I will need to remember that. Your cake is gorgeous.

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