Coconut Tea Cake

I love coconut and I love bundt cakes. The cake just looks so pretty when it comes out of the pan that it doesn't even need any extra icing/glaze or any decoration.

This cake is again taken from the book that I was talking about in this post. It's a delicious tea/coffee cake and the best part is that its open to a lot of variations. I tried the coconut lemon tea cake variation myself, but oranges could be used instead, or spices like cinnamon/ginger/nutmeg can be added to make  a coconut spice cake.
Recipe taken from Dorie Greenspan's book: Baking: From My Home to Yours

Coconut Lemon Tea Cake

• 2 cups flour
• 1 tsp baking powder
• Pinch of salt
• 1 cup canned unsweetened coconut milk (please stir well before measuring)
• 4 Tablespoons unsalted butter, cut into 4 pieces - about 100 grams
• 4 large eggs, preferably at room temperature
• 2 cups sugar
• 1 tsp vanilla extract
• 3/4 cup shredded coconut (unsweetened or sweetened), toasted or not
• Zest of one lemon
• Juice of Half a Lemon

Preheat oven to 350 degrees F. Butter a 9- or 10-inch (10-to-12-cup) Bundt pan.
Sift the flour, baking powder and salt together.
Pour the coconut milk into a small saucepan, add the butter and heat until the milk is hot and the butter is melted Add juice of 1/2 lemon to the mixture. Remove from the heat, but keep warm.
 Rub the grated zest of one lemon into the sugar till it becomes fragrant. Working with a stand mixer fitted with the whisk attachment or with a hand mixer in a large bowl, beat the eggs and sugar at medium-high speed until pale, thick and almost doubled in volume, about 3 minutes. Beat in the vanilla Reduce the mixer speed to low and add the dry ingredients, scraping down the sides of the bowl as needed and stopping just when the flour disappears.
Keeping the mixer on low, add the coconut, mixing only until it is blended, then steadily add the hot milk and butter. When the mixture is smooth, stop mixing and give the batter a couple of turns with a rubber spatula, just to make certain that any dry ingredients that might have fallen to the bottom of the bowl are incorporated. Pour the batter into the pan and give the pan a few back-and-forth shakes to even the batter.
Bake for 60-65 minutes, or until the cake is golden brown and a thin knife inserted deep into the center comes out clean. Transfer the cake to a rack and cool for 10 minutes before unmolding onto the rack to cool to room temperature.