Coconut Rum Cake
Serves: 3
Keyon Hand
1 January 1970
Based on User reviews:
48
Spice
48
Sweetness
49
Sourness
42
mins
Prep time (avg)
5
Difficulty
Ingredients:
1.25 cups
All-Purpose Flour1.5 tsps
Baking Powder1 tsp
Salt4 large
Egg (plus 3 large)1.5 cups
Sugar3 tsp
Pure Vanilla Extract1.5 sticks
Unsalted Butter (melted and cooled)1 medium
Coconut1 cup
Confectioners Sugar3 tbsps
Cream Cheese (softened)3 tbsps
Heavy CreamDirections:
1
Make cake: Preheat oven to 350°F with rack in middle
2
Lightly butter cake pan and line bottom with a round of parchment paper
3
Lightly butter parchment, then flour pan
4
Whisk together flour (1 1/4 cups), baking powder, and salt
5
Whisk together whole eggs and yolks, sugar, and vanilla in a large bowl
6
Gradually whisk in flour mixture until combined, then whisk in butter until just combined
7
Pour into cake pan and rap pan on counter to expel air bubbles
8
Bake until golden brown and cake starts to pull away from side of pan, about 45 minutes
9
Cool in pan on a rack 10 minutes
10
(Leave oven on
11
) Invert cake onto rack (discard parchment) and cool 10 minutes more
12
Generously brush top and side of warm cake with cream of coconut, allowing it to soak in before brushing on more
13
Cool completely
14
Preheat oven to 350°F with rack in middle
15
Lightly butter cake pan and line bottom with a round of parchment paper
16
Lightly butter parchment, then flour pan
17
Whisk together flour (1 1/4 cups), baking powder, and salt
18
Whisk together whole eggs and yolks, sugar, and vanilla in a large bowl
19
Gradually whisk in flour mixture until combined, then whisk in butter until just combined
20
Pour into cake pan and rap pan on counter to expel air bubbles
21
Bake until golden brown and cake starts to pull away from side of pan, about 45 minutes
22
Cool in pan on a rack 10 minutes
23
(Leave oven on
24
) Invert cake onto rack (discard parchment) and cool 10 minutes more
25
Generously brush top and side of warm cake with cream of coconut, allowing it to soak in before brushing on more
26
Cool completely
27
Make coconut slivers as cake cools: Pierce softest eye of coconut with a small screwdriver, then drain and discard liquid
28
Bake coconut in a shallow baking pan 15 minutes
29
(Leave oven on
30
) Break shell with a hammer, then pry flesh from shell with screwdriver
31
Thinly shave enough coconut with slicer to measure 2 cups and toss with confectioners sugar, then spread in 1 layer on a baking sheet
32
Bake until just dry but not golden (some tips may color), 5 to 10 minutes
33
(Shave and bake remaining coconut with more confectioners sugar to serve on the side, or freeze for another use
34
) Cool coconut completely
35
(It will crisp as it cools
36
) Pierce softest eye of coconut with a small screwdriver, then drain and discard liquid
37
Bake coconut in a shallow baking pan 15 minutes
38
(Leave oven on
39
) Break shell with a hammer, then pry flesh from shell with screwdriver
40
Thinly shave enough coconut with slicer to measure 2 cups and toss with confectioners sugar, then spread in 1 layer on a baking sheet
41
Bake until just dry but not golden (some tips may color), 5 to 10 minutes
42
(Shave and bake remaining coconut with more confectioners sugar to serve on the side, or freeze for another use
43
) Cool coconut completely
44
(It will crisp as it cools
45
) 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
46
Icing should be smooth and slightly runny; stir in remaining tablespoon cream if necessary
47
Beat together cream cheese, cream of coconut, rum, vanilla, and 2 tablespoons cream with an electric mixer until smooth, then beat in confectioners sugar
48
Icing should be smooth and slightly runny; stir in remaining tablespoon cream if necessary
49
Smooth icing over top of cooled cake, allowing some to drip over side, then top with coconut slivers
50
Smooth icing over top of cooled cake, allowing some to drip over side, then top with coconut slivers