I remember making this recipe years ago and it being delicious.
I did have a small mishap, where the middle of the cake caved in a bit.
It was easily hidden by coconut. :::insert whistle:::
At my cookie party (prior to the hospital drama), my cousin asked if I could make the
cake for the holidays.
I was finally able to make the cake for our New Years Day family get together.
(We had a blast playing Uno Attack!)
It was firm and delicious with the perfect amount of coconut, creamy icing and
definite taste of real rum.
The family raved about it and there was not a crumb left over.
(They all like their rum :) )
After a quick internet search, I was able to find the original recipe from Epicurious.
I knew I wanted to make some recipe tweeks,
so I began reviewing all the lovely blogs that have also made the cake.
I really liked this version of the recipe, plus she has a great blog and yummy recipes.
Coconut Rum Cake Recipe
Yield: makes 12 servings
Baking Time: 40 min / Total Time: 2 hr
•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
•1 1/2 sticks unsalted butter, melted and cooled
•3/4 cup well-stirred sweetened cream of coconut such as Goya Cream of Coconut or Coco Lopez
•1 shot glass of Dark Rum, such as Captain Morgan (This will make your cake taste very strong. Lessen the amount to your liking)
•4 tablespoons cream cheese, softened
•3 tablespoons well-stirred sweetened cream of coconut
•2 tablespoon dark rum, such as Captain Morgan
•3/4 teaspoon pure vanilla extract
•2 - 3 tablespoons heavy cream
•1/2 cup confectioners’ sugar
Shredded Sweetened Coconut to top the cake.
9-inch round cake pan (2 inches deep)
1. Preheat oven to 350 degreesF with rack in middle. Lightly butter cake pan then flour pan.
2. Mix together flour (1 1/4 cups), baking powder, and salt.
3. Beat together whole eggs and yolks, sugar, and vanilla in a large bowl. Gradually beat in flour mixture until combined, then beat in butter until just combined. Pour into cake pan and rap pan on counter to expel air bubbles.
4. Bake until golden brown and cake starts to pull away from side of pan, about 40 minutes. Cool in pan on a rack 10 minutes. Invert cake onto rack and cool 10 minutes more.
5. Poke holes all over the cake with a fork. Take you shot of rum and spoon it or brush it generously all over the cake until soaked in.
6. Pour your cream of coconut onto the top of the cake and brush it around the top and sides until soaked in.
7. Cool completely.
1. 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; Add in more cream cheese to stiffen the icing or more heavy cream to loosen if necessary.
2. Pour icing over top of cooled cake, allowing to drip over side, then top with shredded coconut
Here are some pics of the cake in the works.
Look how nice this looks!
(I smoothed it out before baking)
If you have a Kitchen aid, I highly recommend the Scraper Beater Blade.
It is amazing and I love, love, love mine!!
It leaves your batter nice and fluffly and it also leaves your bowl nice and scraped.
(not a paid endorsement, I really love it)
The original recipe calls for 45 minutes of baking, but this is mine after 40...
Once a bit cooled, poke holes into your cake using a fork and pour on the secret ingredients.
First your rum...
Then your cream of coconut...
All absorbed and ready for icing!
Topped with the icing and coconut.
Just pour the icing in the middle and give the pan a little shimmy.
I left my icing on the thicker side, but you can make it more of a glaze if you want.
It was oh so delicioso!!!
And you shouldn't drive afterward. :)
I hope you enjoy it.