30 March 2010
TWD: Coconut Tea Cake
I was actually surprised by the Coconut Tea Cake because from the description I expected a much more typically European cake. My cake was moist and fluffy with a lovely crackly golden crust and a sweet flavor. I used almond extract because I was out of vanilla and I also used Bacardi Limon instead of dark rum because it was what I had on hand, but both those substitutions worked fine. I'm looking forward to the other half in my freezer! As always, don't forget to visit the other TWD bakers.