Coconut Chai Cake
- 1 large bowls
- Four 4" cake pans / 13×9 pan
- ¾ cup chai tea, strained loose leaf chai tea. You'll only need ½ cup of tea for this recipe, but you'll want to make a little more to allow for evaporation. You can use the excess to add to a cream cheese frosting if desired.
- 1 cup granulated sugar
- 1½ cups all-purpose flour
- 1½ tsp baking powder
- 1 tsp ground cinnamon
- ¼ tsp cloves
- ¼ tsp all spice
- ½ cup coconut oil, melted
- 1 egg plus 3 yolks
- 2 tsp vanilla extract
- Using a tea kettle, bring water to 212 degrees. If you don't have a kettle bring water to a boil.
- Pour water over loose leaf chai tea and let steep for at least 10 minutes.
- Pre-heat oven to 350
- Grease and flour a 3×19 pan or four 4" cake pans, set aside
- While your tea steeps, add your dry ingredients to a large bowl. Whisk until well combined. Set aside.
- Melt the coconut oil in the microwave or in a sauce pan over medium heat on the stove.
- Strain your tea to remove the leaves and pour 1/2 cup of the strained tea in to a measuring cup.
- Pour the melted coconut oil and tea into your dry ingredients. Mix briefly, until about 30% combined or 8-10 stirs.
- In a small separate bowl, crack your egg plus 3 egg yolks. Pour eggs and yolks into your mixture and stir to combine.
- Pour into your cake pan(s) and bake for 25 minutes or until a toothpick inserted in to the center of your cake comes out clean or with minimal crumbs.
- Let cool and frost with cream cheese frosting