I decided to revisit the rustic coconut cake and try out that hunch I had to include either nutmeg or cardamom.

So I split my batter in two – I was happy to see that it splits very easily, no brainiac math required – and it fit quite nicely into two smaller 7-inch heart pans. The first time around I used a single 9-inch round.

I originally set out to determine which spice would make the tastier addition, nutmeg or cardamom – I wasn’t expecting to love both, but I did. I enjoyed both spicy additions so much that I could not declare a winner. I really love this cake – it’s a cinch to make and the flavour is simple but immensely satisfying. In truth, I have trouble keeping myself from eating too much of it (makes the best snack ever with a big cup of coffee). And it’s wonderful with just cinnamon too, so it really depends on personal taste more than anything else.

I’ve yet to try my savoury coconut cake experiment, but that would be next on the coconut to-do list.

Another spice variation I think would be grand is ginger, with some chopped candied ginger added to the mix. Mmmmm, that could be good indeed. Also, despite the fact that I’d categorize this cake as rustic, I think it would dress up quite nicely with a lovely coconut buttercream – it could even be made into a layer cake. Near future project idea.

I decorated with simple confectioner’s sugar again – don’t you just love powdered sugar? It’s so simple and pretty.