I baked this a couple of weeks ago and sadly have just now gotten around to posting it. You see, my life is now longer my own! During the school year I have a solid 5 hrs without the kiddos around but now that summer break is officially here I am done. Loving every single minute of it but with them nonetheless. So there will be sporadic posts and visits to your blogs but trust me I am really…
Anyway I made this cake at the beginning of June for our monthly pot luck, that unfortunately we were all too sick to attend, with the theme being Caribbean. The coaches and the other employees at the ice skating rink reaped the benefits.
I was also really, really lucky to be the recipient of some Tommy Bahama rum. Pretty fancy bottles and they made a great rum cake. I have yet to try it in a drink but I can’t wait!!!
This cake was amazing. I did change a couple of things based on some of the comments that were left on this recipe and I made it more rum flavored. The cake itself was light and fluffy and full of the rum and coconut flavor and the icing and the coconut on top were the perfect compliment.
Coconut Rum Cake – Epicurious.com
- 1 1/4 cups all-purpose flour
- 1 1/2 teaspoons baking powder
- 1/4 teaspoon salt
- 4 large eggs plus 3 large yolks
- 1 1/2 cups sugar
- 1 teaspoon pure vanilla extract (I used Rum Extract)
- 1 1/2 sticks unsalted butter, melted and cooled
- 3/4 cup well-stirred sweetened cream of coconut such as Coco López (be sure this is at room temperature)
For coconut slivers:
- 1 medium coconut
- 2 teaspoons confectioners sugar
- 3 tablespoons cream cheese, softened
- 3 tablespoons well-stirred sweetened cream of coconut (Coco Lopez)
- 1 tablespoon dark rum
- 3/4 teaspoon pure vanilla extract (I used Rum Extract)
- 2 to 3 tablespoons heavy cream
- 1/2 cup confectioners sugar
- Equipment: a 9-inch round cake pan (2 inches deep); an adjustable-blade slicer (I used a 9 inch square pan)
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 (I used a vegetable peeler and it worked great!) 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.)
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.
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.