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.
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.
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1 comment:
Your substitutions sound great! Glad you enjoyed it!
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