Ingredients:
- Tea Rubs: 1 tablespoon (a blend of black tea leaves, ground cinnamon, and a pinch of sugar)
- All-purpose flour: 2 cups
- Baking powder: 1 tablespoon
- Salt: 1/2 teaspoon
- Unsalted butter: 1/2 cup, softened
- Granulated sugar: 1 cup
- Eggs: 2
- Coconut milk: 1 can (14 oz)
- Coconut shreds: 1 cup
- Vanilla extract: 1 teaspoon
Instructions:
- Prepare the Tea Rubs: In a small bowl, mix the black tea leaves, ground cinnamon, and sugar. Crush the tea leaves lightly with a mortar and pestle or use a spice grinder to create a fine blend.
- Preheat the Oven: Preheat your oven to 350°F (175°C). Grease and flour a bundt pan or tube pan.
- Combine Dry Ingredients: In a large bowl, whisk together the flour, baking powder, salt, and tea rubs.
- Cream the Butter and Sugar: In another bowl, cream the softened butter and sugar until light and fluffy. Add the eggs one at a time, mixing well after each addition.
- Add Wet Ingredients to Dry: Gradually add the dry ingredients to the butter mixture, alternating with the coconut milk, beginning and ending with the dry ingredients. Mix just until combined.
- Fold in Coconut Shreds: Gently fold in the coconut shreds and vanilla extract into the batter.
- Pour into Pan: Pour the batter into the prepared pan, smoothing the top.
- Bake the Cake: Bake for 50-60 minutes, or until a toothpick inserted into the center comes out clean.
- Cool and Serve: Allow the cake to cool in the pan for 10 minutes before transferring to a wire rack to cool completely. Serve with a dusting of powdered sugar if desired.
Tips:
- The tea rubs add a unique aroma and depth of flavor to the cake, complementing the tropical flavors of coconut.
- For a richer flavor, consider brushing the warm cake with a coconut syrup or glaze after it comes out of the oven.
- This Coconut Shred Cake with Tea Rubs recipe is perfect for a special dessert or a delightful treat any time of the day. The addition of tea rubs creates a memorable and aromatic twist on a classic cake.