You never know where you might stumble upon a fellow baker. I certainly wasn’t expecting to find one while reading 19th century American poetry in my English class. Yet I was fascinated to learn that Emily Dickinson, the brilliant but reclusive poet, was also an avid baker. While she rarely left her home in Amherst, Massachusetts, she delivered freshly baked goods to children, by lowering a basket full of these treats from her window. The world did not see much of Emily Dickinson, but they tasted the warmth of her kitchen as much as we savor her verses today.

Dickinson’s famous coconut cake recipe is a very substantive offering. It blends the exotic flakes of coconut into a rich and satisfying pound cake. The original recipe contains only a list of ingredients, so I’ve adapted it into a simple loaf cake. To me, this cake is reminiscent of idyllic summers spent in my grandmother’s home on the southern coast of India. It reminds me of lazy evenings on a beach, dotted with coconut palms, and the warmth of the ocean breeze against my face. A cup of strong chai – and the picture is complete!

Ingredients (Coconut Cake)

• 2 cups flour
• 1 tsp cream of tartar
• 1/2 tsp baking soda 
• 1 cup sugar
• 1/2 cup salted butter, room temperature
• 2 large eggs
• 1/2 cup milk
• 1 cup shredded coconut (or more if you like)
• 1 tsp vanilla essence

Method

Prep Time: 10 min

Cook Time: 50-60 min

(Serves 8-10)

1. Preheat your oven to 325 degrees Fahrenheit. In a medium-sized bowl, combine your dry ingredients (excluding the coconut).
2. In a separate bowl whisk together your butter and sugar. Slowly add in the eggs, one at a time, along with the vanilla.
3. If you can, fold in the dry ingredient mixture. Finally, add the coconut and stir to combine.
4. Bake your loaf for 50-60 minutes; if for some reason, your cake becomes dry, make a simple sugar syrup (1 part sugar and 1 part water in a saucepan until dissolved). Poke holes in your cake and brush the syrup all over for a moister texture.
5. Serve and enjoy!