No1 Tea-Infused Coconut Cake
A slice of elegance meets comfort in this No.1 Tea-Infused Coconut Cake. Fragrant black tea blends beautifully with creamy coconut, creating a soft, delicate crumb and an irresistible aroma. Whether served at afternoon tea or as a show-stopping dessert, this cake brings a gentle sophistication to every bite.
Ingredients for the cake
- 1 cup coconut milk
- 2 No.1 black tea bags (or 2 tsp loose leaf No.1 tea)
- 2 cups all-purpose flour
- 1 ½ tsp baking powder
- ½ tsp baking soda
- ½ tsp salt
- 1 cup granulated sugar
- ½ cup unsalted butter, softened
- 3 large eggs
- 1 tsp vanilla extract
- 1 cup sweetened shredded coconut
For the tea syrup (optional but recommended)
- ½ cup water
- ½ cup granulated sugar
- 1 No.1 black tea bag
Decoration
- Toasted coconut flakes
- Edible flowers or a sprinkle of loose tea leaves (optional)
How to prepare
1. Infuse the coconut milk:
Heat the coconut milk until just steaming (don’t boil), then steep the No.1 tea bags in it for 10 minutes. Remove the tea bags and let the milk cool.
2. Preheat and prepare:
Preheat the oven to 180°C (350°F). Grease and line two 20cm (8-inch) round cake tins.
3. Mix the dry ingredients:
In a large bowl, whisk together the flour, baking powder, baking soda, and salt. Set aside.
4. Cream butter and sugar:
In another large bowl, cream the butter and sugar until light and fluffy. Add eggs one at a time, beating well after each addition. Stir in the vanilla extract.
5. Combine:
Add the dry ingredients in three parts, alternating with the tea-infused coconut milk. Fold in the shredded coconut.
6. Bake:
Divide the batter evenly between the two pans and bake for 25-30 minutes, or until a skewer comes out clean. Let cool completely.
7. Prepare tea syrup (optional but extra delicious):
Heat water and sugar until the sugar dissolves. Add the tea bag, let steep for 5 minutes, then remove and cool. Brush over the cooled cakes to enhance moisture and flavor.
8. Make the frosting:
Beat the cream cheese and butter until smooth. Gradually add powdered sugar, then mix in the brewed tea and vanilla. The frosting should be silky and slightly fragrant with tea.
9. Assemble:
Spread a layer of frosting between the two cakes, then frost the top and sides. Decorate with toasted coconut flakes and optional edible flowers or tea leaves.
