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.
Preheat the oven to 350°F. Generously butter a 10-cup Bundt pan and dust with flour or shredded coconut. Tip the pan and tap out any excess.
To make the cake: Place a large sieve over a large mixing bowl. Add the flour, baking powder, salt, and cardamom and whisk the mixture through the sieve.
Add the coconut and sugar to the flour mixture and whisk to combine.
In a small bowl, whisk together the eggs and coconut milk. Add to the dry ingredients, stirring to combine, then stir in the melted butter.
Pour the batter into the prepared pan and smooth the top. Bake the cake in the center of the oven for 45 to 50 minutes, or until a toothpick or wooden skewer inserted into the center comes out clean and the top bounces back when lightly pressed.
Remove the cake from the oven and let it cool in the pan on a rack for 10 minutes. Gently jiggle the cake to loosen it from the pan and turn it onto the rack to finish cooling completely.
To make the glaze: Sift the confectioners’ sugar into a small bowl. Stir in 3 tablespoons of coconut milk; the glaze should be thick enough to cling to the cake, yet pourable as you drizzle it around in a continuous swoosh. Add more coconut milk as needed to adjust the consistency. Drizzle over the cake before serving.
Store any leftover cake, well wrapped, at room temperature for several days; freeze for longer storage.
To make Coconut and White Chocolate Cake: Follow the recipe for Coconut and Cardamom Cake, omitting the cardamom. Add 3/4 cup (130g) chopped white chocolate to the hot melted butter; stir until the chocolate is melted before adding to the recipe. For an additional flavor element, stir 1 cup (120g) fresh raspberries into the batter before baking if desired.
