Coconut cake with cardamom
This recipe was inspired by the traditional Greek coconut cake with syrup. We just couldn't resist the idea of adding a little bit of cardamom.
- 4 eggs, separated
- Pinch salt
- ⅔ cup butter, softened
- ½ cup sugar
- ½ cup milk
- 1½ cup flour
- 4 Tbsp baking powder
- 1½ cup grated, unsweetened coconut
- 4-5 Tbsp grated, unsweetened coconut, for garnish
- 1 cup water
- 1 cup sugar
- 1 lemon, juice and zest
- 3 cardamom pods
- 1½ Tbsp. vanilla extract
Place all the syrup ingredients in a bowl and bring to a boil. Reduce 7-8 minutes and set aside.
Preheat oven to 350°F.
Beat the egg whites until they form firm peaks.
In a different bowl, beat egg yolks with butter and sugar. Add milk and stir. Incorporate the flour and baking powder, then the coconut.
Gently fold the egg whites into the mixture with a spatula.
Lightly butter and flour a Bundt pan.
Transfer the batter to the mold and bake for 40-45 minutes, until the cake is golden brown.
Immediately pour the syrup onto the cake and let stand 5 minutes before removing.
Garnish with grated coconut.