Coconut Rum Cake

Name: Coconut Rum Cake
Prep time: 5 h
Cook time: 5 h
Total time: 5 h
Yield: 8
Cuisine: Global
Ingredients: 2 teaspoons baking powder; 1 medium coconut; 177 milliliters well-stirred sweetened cream of coconut such as Coco López; 3 Tbsps well-stirred sweetened cream of coconut; 118 milliliters confectioners sugar; 3 Tbsps cream cheese, softened; 1 Tbsp dark rum; 4 larges eggs plus 3 large yolks; 296 milliliters all-purpose flour; 2 Tbsps heavy cream; 0 teaspoons salt; 355 milliliters sugar; 2 sticks unsalted butter, melted and cooled; 1 teaspoons pure vanilla extract

Watching your figure? This vegetarian recipe has 577 calories, 5g of protein, and 35g of fat per serving. This recipe covers 8% of your daily requirements of vitamins and minerals. This recipe serves 8. From preparation to the plate, this recipe takes roughly 5 hours. Head to the store and pick up cream cheese, eggs plus 3 yolks, well-stirred cream of coconut such as coco lópez, and a few other things to make it today.

Instructions

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.

Ingredients you will need

Butter

All Purpose Flour

Equipment you will use

Baking Paper

Cake Form

Oven

Whisk together flour (1 1/4 cups), baking powder, and salt.

Ingredients you will need

Baking Powder

All Purpose Flour

Salt

Equipment you will use

Whisk

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.

Ingredients you will need

Egg

Vanilla

Butter

All Purpose Flour

Sugar

Egg Yolk

Equipment you will use

Whisk

Bowl

Pour into cake pan and rap pan on counter to expel air bubbles.

Equipment you will use

Cake Form

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.

Ingredients you will need

Cream Of Coconut

Equipment you will use

Oven

Frying Pan

Pierce softest eye of coconut with a small screwdriver, then drain and discard liquid.

Ingredients you will need

Coconut

Bake coconut in a shallow baking pan 15 minutes. (Leave oven on.) Break shell with a hammer, then pry flesh from shell with screwdriver.

Ingredients you will need

Coconut

Equipment you will use

Baking Pan

Oven

Thinly shave enough coconut with slicer to measure 2 cups and toss with confectioners sugar, then spread in 1 layer on a baking sheet.

Ingredients you will need

Powdered Sugar

Coconut

Spread

Equipment you will use

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.)

Ingredients you will need

Powdered Sugar

Coconut

Equipment you will use

Oven

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.

Ingredients you will need

Powdered Sugar

Cream Of Coconut

Cream Cheese

Vanilla

Cream

Icing

Rum

Equipment you will use

Hand Mixer

Smooth icing over top of cooled cake, allowing some to drip over side, then top with coconut slivers.

Ingredients you will need

Coconut

Icing

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.

Ingredients you will need

Cream Of Coconut

Coconut