Coconut Cardamom Cake

Name: Coconut Cardamom Cake
Ingredients: 2 1/4 cups (270g) King Arthur Unbleached All-Purpose Flour; 2 teaspoons baking powder; 1/2 teaspoon table salt; 1 teaspoon cardamom; 2 cups (106g) shredded coconut, unsweetened; 1 1/2 cups (298g) granulated sugar; 4 large eggs, at room temperature; 1 2/3 cups (402g) unsweetened coconut milk, stirred to combine if necessary; 16 tablespoons (226g) unsalted butter, melted and cooled; 1 cup (113g) confectioners' sugar; 3 to 4 tablespoons (45g to 60g) unsweetened coconut milk, stirred to combine if necessary

"There's just the right amount of cardamom in this creation to identify the spice and aroma. You can finish the cake with a sprinkling of confectioners' sugar; but if you want a dressier touch drizzle the coconut glaze on top before serving. Our thanks to Odette Williams and her book, Simple Cake, for this recipe...."

INGREDIENTS

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2 1/4 cups (270g) King Arthur Unbleached All-Purpose Flour

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2 teaspoons baking powder

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1/2 teaspoon table salt

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1 teaspoon cardamom

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2 cups (106g) shredded coconut, unsweetened

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1 1/2 cups (298g) granulated sugar

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4 large eggs, at room temperature

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1 2/3 cups (402g) unsweetened coconut milk, stirred to combine if necessary

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16 tablespoons (226g) unsalted butter, melted and cooled

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1 cup (113g) confectioners' sugar

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3 to 4 tablespoons (45g to 60g) unsweetened coconut milk, stirred to combine if necessary

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