Ingredients

How to make it

  • CAKE:
  • Preheat oven to 350*. Prepare two 9" cake pans by greasing bottom and edges. Dust with flour.
  • In a large mixing bowl, using paddle attachment, combine the butter and sugar. Cream 4-5 minutes.
  • Slowly add eggs, one at a time. Beat until mixed. Scrape bowl as you mix.
  • In a large measuring cup, combine the heavy cream, vanilla, coconut cream, and rum.
  • In a medium bowl, combine flour, baking soda, and salt. Whisk until combined.
  • Alternative adding dry and wet ingredients, starting with dry, ending with wet. Continue beating 2-3 minutes.
  • Divide batter evenly in pans. Bake at 350* for 30-35 minutes until done. Cool completely. Remove from pan after 30 minutes.
  • CUSTARD FILLING
  • In a small bowl combine 1 Tablespoon of cream and cornstarch. Whisk until thick.
  • In a medium saucepan melt butter over medium heat and add remaining cream, sugar, and coconut. Heat mixture, stirring occasionally until nearly boiling.
  • Last, add cornstarch and continue heating over medium heat until thickened, stirring constantly. Whisk in vanilla.
  • Set aside. Cool.
  • ICING
  • Once cake has thoroughly cooled, prepare the icing. In a large mixing bowl, combine butter and cream cheese on medium-high speed with paddle attachment. Beat until smooth.
  • Gradually add powdered sugar, one cup at a time. As it thickens, add vanilla extract.
  • To assemble cake, place bottom layer on a base ( I use waxed paper on a cake dome base). Spread filing on top of base layer. Top with second layer of cake. Spread icing evenly over cake. Use hand to pat coconut into the icing.
  • Refrigerate cake 30 minutes before serving. Keep refrigerated after serving.

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