Coconut Cardamom Cake
posted in: CakesRecipes

Coconut Cardamom Cake

I am a crushy kind of person.  You could call it phases, but that doesn’t sound as adorable.  And let me tell you, I’m freakin’ adorable. Current crushes as of now? Let me list them for you!

Parks and Recreation (and in turn, Amy Poehler and Rashida Jones)

Babies… particularly this amazing little guy

Nail polish

This song

James McAvoy (always…)

Husband (always!)

This bedroom

This picture

This blog

And lastly, cardamom

Yes, it’s true. I have a spice crush on cardamom.  If I were to open up a bakery, I would name it Cardamom Bakery because I love it that much.

Are you familiar with this wonderful spice?  If not, you’re missing out.  It has a citrusy quality to it that seems to brighten everything it is paired with.  I particularly like it with blueberries and peaches.

Kugelhopf cake

In this cake, though, coconut and cardamom are the perfect pair. Somehow the cardamom mellows out the coconut so it’s no longer a heavy flavor, but something light and dangerously good. Everytime I make this cake, it never lasts more than 2 days.

People love this cake.  I myself am notorious for sneaking two pieces… and by sneaking I  mean that I loudly announce “I’m getting another piece! So judge me!”

PRINTER FRIENDLY Coconut Cardamom Cake
Adapted from Baking: From my home to yours
15 Minutes
55–60 Minutes
2 cups GF flour
1 tsp baking powder
pinch of salt
1/2 tsp cardamom
1 cup canned coconut milk, light (mix well before measuring)
5 tbsp unsalted butter, cut into pieces
4 large eggs, at room temperature
2 cups sugar
1 tsp pur vanilla extract
2 tsp dark rum
1/2 cup unsweetened shredded coconut
1/2 cup sweetened shredded coconut

Preheat the oven to 350 degrees.  Butter 9 or 10 cup Bundt or Kugelhopf pan.


Whisk the flour, baking powder and salt together.


In a small saucepan on medium heat, melt the butter into the coconut milk. Remove from heat.


In a stand mixer fitted with the whisk attachment, beat the eggs and sugar together at medium-high speed until pale, thick and almost doubled in volume, about 3 minutes. Mix in the vanilla and rum. On a low speed, add in the flour mixture.  Scrap down the bowl as needed and only mix until the flour has disappeared.


Keeping the mixer on low, add the shredded coconut and mix until incorporated.  Carefully add the hot milk and butter mixture.  When the mixture is smooth, stop the mixer and finish incorporating any leftover flour with a spatula.  Pour the batter into the pan and carefully tilt the pan side to side to even out the batter.


Place the pan directly onto the center rack in the oven (do not place on a baking sheet, the air from the oven needs to go through the center on the pan) and bake for 55-60 minutes.  It should be golden brown, and toothpick inserted should come out clean.  Let cool for 10 minutes before unmolding. Cool to room temperature. Enjoy!

  1. Mary Day Saou

    Yummm…. I will have to give cardamom a try! And that little boy loves you, too!!

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