I loved the super crispy texture of this tea cake which I made into muffins. Not too sweet, but not a very strong coconut flavour either. Maybe toasting the coconut next time will help.
Recipe: Coconut Tea Cake by Dorie Greenspan on Carmen Cooks
Substitutions: omitted vanilla and rum; substituted powdered coconut for coconut cream, oil for butter and brown sugar for sugar.
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