Coconut Rum Cake
From peetabear 15 years agoIngredients
- 1 1/4 cups all-purpose flour shopping list
- 1 1/2 teaspoons baking powder shopping list
- 1/4 teaspoon salt shopping list
- 4 large eggs plus 3 large yolks shopping list
- 1 1/2 cups sugar shopping list
- 1 teaspoon pure vanilla extract shopping list
- 1 1/2 sticks unsalted butter, melted and cooled shopping list
- 3/4 cup well-stirred sweetened cream of coconut such as Coco López shopping list
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- For coconut slivers: shopping list
- 1 medium coconut shopping list
- 2 teaspoons confectioners sugar shopping list
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- For icing: shopping list
- 3 tablespoons cream cheese, softened shopping list
- 3 tablespoons well-stirred sweetened cream of coconut shopping list
- 1 tablespoon dark rum shopping list
- 3/4 teaspoon pure vanilla extract shopping list
- 2 to 3 tablespoons heavy cream shopping list
- 1/2 cup confectioners sugar shopping list
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- Equipment: a 9-inch round cake pan (2 inches deep); an adjustable-blade slicer shopping list
How to make it
- Make cake:
- Preheat oven to 350°F with rack in middle. Lightly butter cake pan and line bottom with a round of parchment paper. Lightly butter parchment, then flour pan.
- Whisk together flour (1 1/4 cups), baking powder, and salt.
- Whisk together whole eggs and yolks, sugar, and vanilla in a large bowl. Gradually whisk in flour mixture until combined, then whisk in butter until just combined. Pour into cake pan and rap pan on counter to expel air bubbles.
- Bake until golden brown and cake starts to pull away from side of pan, about 45 minutes. Cool in pan on a rack 10 minutes. (Leave oven on.) Invert cake onto rack (discard parchment) and cool 10 minutes more. Generously brush top and side of warm cake with cream of coconut, allowing it to soak in before brushing on more. Cool completely
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- Make coconut slivers as cake cools:
- Pierce softest eye of coconut with a small screwdriver, then drain and discard liquid. Bake coconut in a shallow baking pan 15 minutes. (Leave oven on.) Break shell with a hammer, then pry flesh from shell with screwdriver.
- Thinly shave enough coconut with slicer to measure 2 cups and toss with confectioners sugar, then spread in 1 layer on a baking sheet. Bake until just dry but not golden (some tips may color), 5 to 10 minutes. (Shave and bake remaining coconut with more confectioners sugar to serve on the side, or freeze for another use.) Cool coconut completely. (It will crisp as it cools.)
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- Make icing:
- Beat together cream cheese, cream of coconut, rum, vanilla, and 2 tablespoons cream with an electric mixer until smooth, then beat in confectioners sugar. Icing should be smooth and slightly runny; stir in remaining tablespoon cream if necessary.
- Smooth icing over top of cooled cake, allowing some to drip over side, then top with coconut slivers
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- Cooks' notes: Cake can be baked 1 day ahead and soaked with cream of coconut, then kept in an airtight container at room temperature.
- Cake can be iced 2 hours ahead.
- Coconut slivers can be made 1 day ahead and kept in an airtight container at room temperature
People Who Like This Dish 7
- blackstaril Brooklyn, NY
- kennadlovley Portland, OR
- julien Charlotte, NC
- gagagrits Irmo, SC
- minitindel THE HEART OF THE WINE COUNTRY, CA
- bluewaterandsand GAFFNEY, SC
- patunia Colorado Springs, CO
- cher3231 Denham Springs, LA
- jeffsgirl Medford, OR
- choclytcandy Dallas, Dallas
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The Rating
Reviewed by 5 people-
Wow, thats one beautiful cake! Sounds heavenly!
bluewaterandsand in GAFFNEY loved it -
Omg !! wowee...........i love it
look how beautiful and yummy that is i love coconut cakes and rum too fantastic
thank you
five
tinkminitindel in THE HEART OF THE WINE COUNTRY loved it -
Another winner, you are on a roll, love coconut!!
gagagrits in Irmo loved it
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