Coconut-Chai, Holiday Pound Cake

Servings: 12
Preparation Time: 20 minutes

• 1 1/2 cups coconut milk*
• 4 chai tea bags
• 2 cups flour
• 1/2 teaspoon salt
• 1 tablespoon cinnamon
• 1/2 teaspoon ground allspice
• 1 teaspoon ground ginger
• 1/4 teaspoon baking soda
• 3/4 cup coconut oil
• 1 cup whole cane sugar
• 4 eggs

Directions:

In small saucepan, bring coconut milk to a simmer. Add chai tea bags and simmer 5 minutes. Turn off heat and allow to cool to room temperature. Squeeze tea bags and remove.

Preheat oven to 325 degrees. Grease and flour a 9 x 5-inch loaf pan. Sift together flour, salt, cinnamon, allspice, ground ginger, and baking soda.

In large bowl with an electric mixer, cream together coconut oil and sugar until smooth, about 4 minutes. Add eggs one at a time. Slowly pour in coconut/chai mixture and mix until smooth. Slowly add dry ingredients and lightly mix, just until batter is smooth.

Pour into prepared pan and bake for one hour. Remove from oven and cool in pan 10 minutes before carefully removing cake from pan and allowing to cool completely.

Note: Cake freezes well, up to a month if well wrapped. Allow to thaw overnight on counter.

*For the freshest coconut milk, make homemade coconut milk. (See video at this link.)

Recipe and photo submitted by Tammy, Union City, TN.

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