Coconut Rum Cake

Posted by francis keyser Sunday, July 11, 2010
Taste Level: VGR
Cost: $20 and under
Serves: 8
Prep Time: 1 hour-1 hour 30 min.
Cook Time: 45-50 min. Total time 2 1/2 hours
Difficulty: 3

Zo originally made this cake from a recipe by Maggie Ruggiero published by Gourmet Magazine in September 2007. I have slightly modified the method of this recipe as well as adjusting some amounts of ingredients and adding: rum, coconut and coconut cream to the batter as well as sprinkling fresh grated coconut along with the toasted coconut shavings on top. I've also provided what I feel is an easier way to prepare the coconut shavings. This is heavy and very coconuty flavored cake so if you like coconut then be prepared to enjoy!

Ingredients:
Batter
1 1/4 cups all-purpose flour
1 1/2 tsp baking powder
1/4 tsp salt
4 large eggs (save 3 of the yolks discard the fourth
3 large yolks
1 1/2 cups sugar
1 tsp pure vanilla extract
1 1/2 sticks unsalted butter (melted, cooled)
3/4 cups 1 1/2 tsp Coco Lopez sweetened cream of coconut (well stirred)
1 1/2 tbsp dark rum
1/4 cup shredded sweetened coconut or unsweetened coconut (depending on if you want it sweeter or not)

Toasted Coconut Slivers
1 medium coconut
2 tsp confectioners sugar

Icing
3 tbsp cream cheese (softened)
3 tbsp Coco Lopez sweetened cream of coconut (well stirred)
1 tbsp dark rum
3/4 tsp pure vanilla extract
2 tbsp 1 1/2 tsp heavy cream
1/2 cup confection sugar

Misc
1-2 tbsp unsweetened shredded coconut (found in the organic section of most stores)

Cake Batter
Preheat oven to 350°F and adjust rack to middle of oven.

Lightly butter cake pan, line bottom with a round of parchment paper, lightly butter parchment and then flour pan.

In a medium bowl whisk together flour , baking powder, salt and either sweetened or unsweetened shredded coconut. In a large bowl whisk together eggs, yolks, sugar, rum, coconut juice and vanilla in a large bowl. Gradually whisk in flour mixture into egg mixture until combined and even. Whisk in butter until just barley combined. Pour cake batter into a 9 inch springform pan at least 2 inches deep and rap pan on counter to expel all air bubbles.

Bake cake for 45 minutes or until golden brown and cake starts to pull away from side of pan. Move cake to a cooling rack and let sit for 10 minutes.

Invert cake onto solid rack, discard parchment paper and generously brush top and side of warm cake with cream of coconut, allowing it to soak in. Brush cake once more with cream of coconut and allow to cool completely.

Toasted coconut slivers
As the cake is cooling turn oven up to 375 degrees.

Pierce two of the eyes of the coconut with a small Philips screwdriver. Drain liquid and either discard or save in a sealable container. Bake coconut in a shallow baking pan for 15 minutes. The shell should have a few cracks from the oven. Break shell away with an oyster knife and then break into pieces with a hammer. Turn oven down to 350 degrees.

Using a vegetable peeler shave as much of the meat from the husk as possible (should be 1 1/2 to 2 cups.) Toss shavings with confection sugar and spread out on a baking sheet. Bake until just dry and tips are beginning to turn golden (5 to 10 minutes.)

Icing
Beat together cream cheese, cream of coconut, rum, vanilla, and 2 tablespoons cream with an electric mixer until smooth. Then beat in confection sugar until smooth but slightly runny.

Smooth icing over top of cooled cake, allowing some to drip over side. Top cake with toasted coconut slivers and then sprinkle with unsweetened coconut.

Serve at room temperature or seal and chill for up to 2 hours before serving. Enjoy!

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