Coconut Rum Cake–Oh. Yes. | #SundaySupper

A rich yellow cake, a rum & coconut cream bath and rum-coconut glaze topped with toasted coconut. Ahhh, this makes me dream of summer, sunshine and the beach. And it being a Rum Cake, it is also perfect for a celebratory occasion, such as a bridal shower or other event.

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This week, the Sunday Supper contributors are celebrating “April Showers” – whether it is a bridal shower, baby shower, or maybe just good weather! And our hostess this week is Brandie from  Home Cooking Memories

 

A few months ago, I had someone request that I make a rum cake for an event. So, I did a little playing around, and here is what I came up with. Mind you, this cake does have a rum taste – it is a rum cake after all – so this cake is for the grown-ups.

To begin, preheat your oven to 350 degrees. Line a 9 inch spring form pan (or cake pan) with parchment paper in the bottom. Grease and flour or spray with non-stick cooking spray, and set it aside.

In a bowl, whisk together 1 1/4 c flour, 1 1/2 tsp baking powder, 1/4 tsp salt. Set aside.

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In you mixing bowl, place 4 eggs, and then an additional 3 egg yolks.

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Beat them together and then add in 1 1/2 cup sugar.

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3/4 tsp coconut extract and 3/4 tsp vanilla extract

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And finally  1 1/2 stick (3/4 c) of butter that has been melted and cooled slightly. Mix until smooth.

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Add in the flour mixture and stir until just combined and smooth.

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Pour the batter into the cake pan and bake for about 45 minutes or until the cake is golden and tests done with a toothpick.

Allow the cake to cool for about 10 minutes, and then carefully remove to a cooling rack. While it is still cooling in the pan, you’ll prepare the rum glaze.

Place 1/4 cup dark rum and 1/4 cup sugar in a small saucepan.

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Bring it to a simmer and let it cook until the sugar is dissolved and the liquid has reduced just a little.

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Pour in 1/2 cup of sweetened coconut cream.

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Let this simmer another minute or two until it is all melted together. Remove from heat.

Once you have removed the cake from the pan, gently poke the top all over with a fork.

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Then with a pastry brush, brush the rum glaze all over the top, letting it soak in.

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Allow the cake to cool to room temperature.

Now spread a cup of shredded coconut on a baking sheet, and bake it at 350 for about 10-15 minutes or until it is lightly golden. Let it cool.

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And lastly, prepare the icing. In a bowl, whisk together 3 tablespoons of soft cream cheese, 3 tablespoons of the sweetened coconut cream, a tablespoon of the dark rum, and a teaspoon of vanilla. Whisk it until smooth.

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Sift in a half cup of powdered sugar.

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Whisk it smooth. If it is too thick, add in a tablespoon or so of milk.

Spread the icing all over the top of the cake, letting it run down the sides a bit. Resist the urge to run your finger through it for a taste.

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Sprinkle the top with the toasted coconut.

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Enjoy!

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Coconut Rum Cake

A rich yellow cake, a rum & coconut cream bath and rum-coconut glaze topped with toasted coconut. Ahhh, this makes me dream of summer, sunshine and the beach. A few months ago, someone requested that I make a rum cake for an event. So, I did a little playing around, and here is what I came up with. Mind you, this cake does have a rum taste – it is a rum cake after all – so this cake is for the grown-ups.

Ingredients

    For the Cake
  • 1 1/4 c all-purpose flour
  • 1 1/2 tsp baking powder
  • 1/4 tsp salt
  • 4 eggs + 3 egg yolks
  • 1 1/2 c sugar
  • 3/4 tsp coconut extract
  • 3/4 tsp vanilla extract
  • 1 1/2 stick (3/4 c) butter, melted and cooled
  • For the Rum Glaze
  • 1/4 c dark rum
  • 1/4 c sugar
  • 1/2 c sweetened coconut cream
  • For the Icing
  • 3 Tb cream cheese, softened
  • 3 Tb sweetened coconut cream
  • 1 Tb dark rum
  • 1 tsp vanilla
  • 1/2 c powdered sugar, sifted
  • 1 Tb milk (if needed)
  • 1 c shredded coconut

To begin, preheat your oven to 350 degrees. Line a 9 inch spring form pan (or cake pan) with parchment paper in the bottom. Grease and flour or spray with non-stick cooking spray, and set it aside.

In a bowl, whisk together the flour, baking powder and salt. Set aside.

Beat the eggs and egg yolks together in a mixing bowl until smooth. Add in the sugar, extracts, and melted butter. Mix until smooth. Stir in the flour mixture until just combined. Pour the batter into the cake pan and bake for about 45 minutes or until the cake is golden and tests done with a toothpick. Allow the cake to cool for about 10 minutes, and then carefully remove to a cooling rack. While it is still cooling in the pan, you’ll prepare the rum glaze.

Place the dark rum and sugar in a small saucepan. Bring it to a simmer and let it cook until the sugar is dissolved and the liquid has reduced just a little. Pour in the coconut cream and continue to simmer another minute or so until it is all combined. Remove from heat and set aside.

Once you have removed the cake from the pan, gently poke the top all over with a fork. Then with a pastry brush, brush the rum glaze all over the top, letting it soak in. Allow the cake to cool to room temperature.

Now spread the cup of shredded coconut on a baking sheet, and bake it at 350 for about 10-15 minutes or until it is lightly golden. Let it cool.

And lastly, prepare the icing. In a bowl, whisk together the soft cream cheese, sweetened coconut cream, dark rum, and vanilla. Whisk it until smooth. Sift in the powdered sugar and sift until smooth. If it is too thick, add in the milk.

Spread the icing all over the top of the cake. Sprinkle the top with the toasted coconut.

Enjoy!

Notes

For the coconut cream - look for this in the drink mix section of the store. A common brand is "Coco Lopez." Be sure to stir this thoroughly before using.

http://thefoodiearmywife.com/coconut-rum-cakeoh-yes/

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Comments

  1. theninjabaker says

    Oh, my goodness, Conni. I think this cake recipe calls for a celebration! Love the combo of rum, coconut cream and rum in cake.

    P.s. Your photos are gorgeous.

  2. says

    The smell of coconut always reminds me of days at the beach, when we used to slather ourselves in coconut oil to tan. And let's not even mention the rum that was imbibed in younger years. :) So much wiser now, but I still love coconut and rum because of the memories they bring back of happy days. This cake looks fabulous, Conni!

  3. Gourmet Drizzles says

    This looks amazing! My man was just asking me to make my amaretto cake, but one with rum, and coconut??? OMGoodness, I'm soooo trying this ;-) ~Diana

  4. steven says

    is there an error in the directions? it says add coconut cream to the cake batter, but there is no coconut cream listed in the ingredients for the batter

  5. journeythroughphotography says

    ehrmegerd! That icing dripping down the cake is making me salivate. That is all. Must. Have.

  6. says

    Oh gosh, I'm such a coconut freak, but I'm seriously the only person I know who likes it. Guess I'll have to make a whole cake and eat it ALL by myself? haha.

  7. gottagetbaked says

    Conni, you've outdone yourself – this cake is amazeballs! I love everything about it, especially the rum ;) We need grown up cakes more often! And it looks absolutely lovely with the toasted coconut on top.

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