Coconut Ginger Spiced Cake with Dulce de Leche Glaze

This is for the times that you just want to have something sweet around, a quick bite to warm up your mood.  I happened to have this small bundt cake pan, it was from my husband's grandmother so it's pretty vintage, but it's ideal for making a quick 1 cup flour cake and throwing some eggs, sugar and the flavors of your choice to have that wonderful baking aroma around your home.  This is your ideal everyday cake!

Coconut ginger spiced cake
Total time -
30 minutes  Active time - 20 minutes
Equipment - Stand up mixer or hand mixer, small bundt cake pan or 7" or 8" cake pan

Unbleached all purpose flour – 1 cup
Baking powder – 1 Tsp
Unsalted butter, softened at room temperature – 4 TBSP
Raw sugar – ¾ cup
Fine sea salt – ¼ Tsp
Ground ginger – ¼ Tsp
Ground cinnamon – ⅛ Tsp
Eggs – 2
Vanilla paste – ½ Tsp
Grated ginger – 1 TBSP
Coconut oil – 1 TBSP
Pure coconut milk – ½ cup


Dulce de leche glaze

Pure coconut milk – 4 TBSP
Brown sugar – 1 Tsp
Dulce de leche – ½ cup + 3 Tsp
Fine sea salt – pinch
Powdered sugar – 1 to 2 Tsp (you may use cornstarch instead for a not too sweet glaze)

For the cake:  Preheat oven to 350°.  Grease or mist with baking spray a small bundt cake pan or a 8" cake pan and keep it chilled until ready to use.

In a medium bowl combine the flour and baking powder using a whisker or a fork.

In the bowl of a stand up mixer or using a hand mixer beat the butter for two minutes in low speed (level 1 in a stand up mixer).  With the mixer running add the sugar and beat for three minutes more.  Add the salt, ground ginger and cinnamon, beating for an extra minute.  If necessary, stop the mixer and incorporate the butter on the walls of the bowl using a rubber or wooden spatula, then continue beating.  With the paddles beating add the eggs, one at a time, the vanilla, the grated ginger and coconut oil and beat for two minutes, then pour the coconut milk.  Incorporate the flour in three additions, beating for about 30 seconds between each one, then beat just enough to incorporate everything well.  Pour the batter in the pan and bake for 30 minutes or until you insert a toothpick through the center and it comes out clean (if using a 8" cake pan check it at 25 minutes).  Let it cool for 15 minutes while you make the glaze.

For the glaze:  In a small sauce pan combine the coconut milk with the brown sugar and bring to medium heat.  Cook until the sugar dissolves.  Mix in the dulce de leche and salt and combine everything well.  Cook for 5 minutes, stirring occasionally.  Add the powdered sugar and cook for an extra minute.  Retire from heat and let it set for a couple of minutes.

Using a spoon drizzle the cake with the glaze.  Decorate with shredded coconut and candied ginger pieces.  Store in a cool place for 2 days or in the fridge for up to a week.