Via Dorie Greenspan: Baking from my Home to Yours - adapted by Isabelle
250 ml (1 cup) canned unsweetened coconut milk (stir well before measuring)
60 g (1/2 stick - 4 tablespoons) unsalted butter, cut into 4 pieces
240 g (2 cups) all-purpose flour
15 ml (1 tablespoons) baking powder
1 ml (1/4 teaspoon) salt
5 ml (1 teaspoon) grated tonka bean - optionnal
4 large eggs, preferably at room temperature
400 g (2 cups) sugar
5 ml (1 tsp) vanilla extract
30 ml (2 teaspoons) dark rum - optional
75 g (3/4 cup) shredded unsweetened coconut
Preheat oven to 350°F (180°C).
Pour the coconut milk into a small saucepan, add the butter and heat until the milk is hot and the butter is melted.
Remove from the heat, but keep warm.
Line a 12-cup muffin pan with paper liners.
Sift the flour, baking powder and salt together.
Working with a hand mixer in a large bowl, beat the eggs and sugar at medium-high speed until pale, thick and almost doubled in volume, about 3 minutes.
Beat in the vanilla and the rum, if you’re using it.
Reduce the mixer speed to low and add the dry ingredients, scraping down the sides of the bowl as needed and stopping just when the flour disappears.
Keeping the mixer on low, add the coconut, mixing only until it is blended, then add the hot milk and butter.
When the mixture is smooth, stop mixing and give the batter a couple of turns with a rubber spatula, just to make certain that any dry ingredients that might have fallen to the bottom of the bowl are incorporated.
Pour the batter among muffin cups.
Bake for 20-25 minutes, or until the cake is golden brown and a thin knife inserted deep into the center comes out clean.
Transfer the cake to a rack and cool for 10 minutes before unmolding onto the rack to cool to room temperature.
Bon Appétit!