Coconut Rum Cake Recipe

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Ingredients:

Serving

1 1/4 cups all-purpose flour
1 1/2 tsp baking powder
1/4 tsp salt
4 large eggs plus 3 large yolks
1 1/2 cups sugar
1 tsp pure vanilla extract
1 1/2 sticks unsalted butter, melted and cooled
3/4 cup well-stirred sweetened cream of coconut such as coco lopez
for coconut slivers
1 medium coconut
2 tsp confectioners sugar
for icing
3 tbsp cream cheese, softened
3 tbsp well-stirred sweetened cream of coconut
1 tbsp dark rum
3/4 tsp pure vanilla extract
2 to 3 tbsp heavy cream
1/2 cup confectioners sugar
equipment: a 9-inch round cake pan (2 inches deep); an adjustable-blade slicer

Directions:

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

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Nutrition Facts

Per Serving Per 100 g

Amount Per 1 Serving
Calories	750.52 Kcal (3142 kJ)
Calories from fat	405.45 Kcal
		% Daily Value*
Total Fat	45.05g	69%
Cholesterol	152.24mg	51%
Sodium	155.69mg	6%
Potassium	351.57mg	7%
Total Carbs	81.44g	27%
Sugars	59.63g	239%
Dietary Fiber	5.82g	23%
Protein	7.41g	15%
Vitamin C	1.5mg	3%
Vitamin A	0.2mg	7%
Iron	1.8mg	10%
Calcium	79.1mg	8%

Amount Per 100 g
Calories	378.72 Kcal (1586 kJ)
Calories from fat	204.59 Kcal
		% Daily Value*
Total Fat	22.73g	69%
Cholesterol	76.82mg	51%
Sodium	78.56mg	6%
Potassium	177.41mg	7%
Total Carbs	41.1g	27%
Sugars	30.09g	239%
Dietary Fiber	2.94g	23%
Protein	3.74g	15%
Vitamin C	0.8mg	3%
Vitamin A	0.1mg	7%
Iron	0.9mg	10%
Calcium	39.9mg	8%

* Percent Daily Values are based on a 2000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
Find out how many calories should you eat.

Tastes

salty
savory
bitter
sweet

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