Tuesdays with Dorie: Coconut Black Sesame Tea Cake

March 30, 2010 at 5:54 pm | Posted in bundt cakes, cakes & tortes, groups, simple cakes, sweet things, tuesdays with dorie | 29 Comments

coconut black sesame tea cake

Between the time I wrote this and now, I’ve left my job, gone to Florida and back and gone to Seattle and back.  Whew!  I just got home last night, hence the delay in posting (and my poor showing in the comments department over the last couple weeks).

I’m really glad that Carmen of Carmen Cooks picked this Coconut Tea cake for TWD— it’s been on my “would someone hurry up and choose it?” list like forever!  I couldn’t resist doing one of Dorie’s “playing around” variations, so I added black sesame seeds to mine…I just know that when my husband sees it, he is going to ask me if I baked a cake with fleas!

I also used rum, in addition to vanilla, and toasted, unsweetened coconut (I get this at the healthfood store, and I think it helped to temper the sweetness of the cake…there’s a lot of sugar in the batter, afterall!).  I made half the recipe in a six-cup bundt pan, and it was done in 35-40 minutes.  This is just the type of cake I love: easy-peasy to make, in bundt form, moist and tastes like coconut!  I haven’t tried it with tea yet…that’ll be tomorrow, when I sit down with a cuppa to watch episodes of The Ricky Gervais show on HBO On demand.  Yes, I have a lot going on now that I’m not working…

For the recipe, see Baking: From My Home to Yours by Dorie Greenspan, or read Carmen Cooks.  Don’t forget to check out the TWD Blogroll!


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  1. Wow, I never would have thought of the black sesame seeds. Glad it was enjoyed!

  2. Your cake looks delicious! I don’t see fleas at all lol!

  3. The fleas, oops I mean the sesame seeds are a nice addition to your coconut tea cake. I like the you used unsweetened coconut, they give more flavor than the sweetened ones.

  4. black sesame = genius. Well played. I actually used bourbon cause I like bourbon (and we have it), but rum sounds like an excellent idea. Looks beautiful!

  5. We made matching cakes. Black sesame, unsweetened coconut, but I didn’t have any rum so I added some lime. Loved it. Yours is so pretty and perfect all in one piece. Mine came out of pan with a fight. Hope you had a good visit to Seattle!

  6. I love the black sesame seeds…they’ll be very dramatic and add a nice flavor. We found it was better the next day. Hope you enjoy it!

  7. I bet it’s the best-tasting flea cake ever! I bet it’ll look gorgeous sliced too, and let us know how it tastes.

  8. Welcome back! I like the sesame seed idea. Have to try it!

  9. I’m so glad you tried the black sesame seeds. Did they affect the taste much?

    Didn’t you use to take your pictures at work? Now what? You’ve obviously found a good place to take them.

    • no, i always take my photos at home (on my windowsill in this apartment). i’ve never even told anyone at work about my blog…it’s a secret!

      you can definitely taste the sesame seeds in there. it’s good! and gives the cake a little crunch.

  10. Black Sesame + Coconut + Vanilla + Bundt = Yummo!

    I think I might make this, it looks so good!

    Hooray for no work. I wish I was so lucky.

  11. Haha your day tomorrow sounds lovely! Enjoy 🙂 Great job on the cake – it looks perfect! I thought this one got better over time so it’s probably good that you’ll be eating it a day after you made it.

  12. Gorgeous as usual. Don’t you hate having to explain things to people? ‘Those speckles are from the brown butter.” Yes, those are chunks of chopped white chocolate.” “They’re called raspberry seeds.” Grrr. 😀

  13. Looks beautiful! I was thinking of trying the sesame seed variation myself.

  14. Ooh, black sesame seeds! Lovely photo!

  15. what an interesting recipe. looks delicious!

  16. Ha! Loved the crack about your ‘life without work’. 🙂 Beautiful cake… would like to try it with the seeds!

  17. beautiful cake! love the black sesame seeds…will have to try that next time!

  18. What a striking cake!

  19. Beautiful cake! I love the black sesame seeds – this cake seems like a great base for playing around!

  20. Yum, I love that you used black sesame. I think I’m going to try that next time! Thanks for baking with me this week!

  21. oooh wow this looks really different and delicious 🙂 i bet it was super tasty :D.

  22. Wow what an awesome variation!! Happy Easter!

  23. I always pass this recipe while searching for other seemingly more interesting recipes in the book. I think the touch of black sesame is definitely something I’d love in my tea cake!

  24. So glad you tried the black sesame version. That looks so fun, yummy and interesting.

    i’m making the lemon/lime version today for Easter. Hope it turns out well for me.

    Nice photo!

  25. I love the use of black sesame seeds. I’ve never baked with them – and admittedly, I’ve not seen this in Dorie’s book. What a trip around the USA you’ve had recently. No wonder you want to sit down with a cup of tea and a slice of cake. Time to relax!

  26. how neat that you used black sesame seeds!! i’m curious how that would taste b/c i do like sesame but i’m not sure about it w/coconut

  27. You are a baking Queen! Oh my goodness all of your recipes are making me drool like crazy! ESPECIALLY this one! I would die for coconut. Do you have any more coconut recipes!?

    • Thanks, Jenny! Yes, I have bunch of coconut cakes and cookies posted…it’s one of my favorite flavors. Just do a search on the homepage…

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