Today I put my Canadian Goose coat into storage. Don’t get me wrong, I love the coat. It’s warm and it’s wonderful and it’s necessary when the temperatures plummet. But thankfully temperatures are on the upswing, the windows are open and spring cleaning is underway.
I can’t tell you how excited I am that spring has arrived here in New England. We’ve had a few days that we’ve actually been able to go outside without wearing coats. What a relief after our incredibly long, snowy winter. Now, signs of spring are everywhere.
Naturally, we’ve been getting out as much we can for as many celebratory activities as possible. So far we’ve been to an orchid sale, an antiques show, a wool festival and have taken countless walks in the park. Of course Monday is also theBoston Marathon and Patriot’s Day here in New England. It typically represents the day when you know spring has finally taken hold. What are you doing to celebrate?
Of course, it’s only natural that I’d want to bake something light and fluffy to mark the change of seasons. Since I’m a tea drinker, I decided to conjure up some coconut chocolate chip tea cakes. They are remarkably easy to make and I know you will absolutely love them. Happy spring everyone. Enjoy!
Coconut Chocolate Chip Cakes
125 g unsalted butter, softened
270 g sugar
1 tsp. vanilla
1 tsp. coconut extract (not required but good)
125 ml (4 oz) milk
185 g flour, sifted
2 tsp. baking powder
70 g shredded coconut
145 g good quality, bittersweet chocolate, finely chopped
powdered sugar, for dusting
Preheat oven to 350 degrees (180 c).
Butter and flour mini-bundt pans.
In bowl of stand mixer using a paddle attachment, beat butter for about 30 seconds. Add sugar and beat until pale, light and fluffy. Add eggs, one at a time and beat just until mixed in. Scape down the sides of the bowl. Add extracts (if you’re not using coconut extract, double the amount of vanilla extract) and milk and mix until just blended. Add the flour and mix slightly. Add coconut and chocolate and mix until just blended.
Spoon batter into pan until each opening is half full. Bake 18-22 minutes or until inserted toothpick comes out clean.
Cool and sprinkle with sifted powdered sugar.