COCONUT RUM CAKE
Provided by Maggie Ruggiero
Categories Cake Rum Dessert Coconut Summer Gourmet Vegetarian Pescatarian Peanut Free Tree Nut Free Soy Free Kosher
Yield Makes 8 servings
Number Of Ingredients 20
Steps:
- 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.
- 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.)
- 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.
Are you curently on diet or you just want to control your food's nutritions, ingredients? We will help you find recipes by cooking method, nutrition, ingredients...
Check it out »
You'll also love
Marufuzzaman Shimon
[email protected]This is the best coconut rum cake I've ever had! The flavors are perfect and the cake is so moist. I will definitely be making this again.
Juan Colon
[email protected]I'm not a fan of rum, but I still enjoyed this cake. The coconut flavor is really strong and the cake is very moist.
Md Yaman
[email protected]I've made this cake several times and it's always a hit. It's the perfect dessert for any occasion.
Family history
[email protected]This cake is a bit too sweet for my taste, but it's still very good. I would recommend using a little less sugar in the glaze.
Rudy Madrigal
[email protected]I'm not a big fan of coconut, but I loved this cake. The rum flavor is really subtle and the cake is not too sweet.
Melissa Kinuthia
[email protected]This cake is so moist and flavorful. I love the coconut rum glaze. It's the perfect finishing touch.
Munna Lajina
[email protected]I love the combination of coconut and rum in this cake. It's the perfect dessert for a summer party.
Md SM Sajib
[email protected]This cake is easy to make and always a crowd pleaser. I've made it several times and it's always a hit.
Timara Henderson
[email protected]I made this cake for a party and it was a hit! Everyone loved the flavor and moist texture. I would definitely make it again.
Yaseen Ullah
[email protected]This coconut rum cake is a tropical paradise in every bite! The flavors of coconut and rum blend together perfectly, and the cake is moist and fluffy. I followed the recipe exactly and it turned out perfectly. My family and friends loved it!