Coconut Rum Cake

Coconut Rum Cake
Photo by Roland Bello

Ingredients

  • 1 9-inch round cake pan (2 inches deep)
  • 1 adjustable-blade slicer
  • 2 teaspoons confectioners sugar
  • 1 ½ teaspoons baking powder
  • ¼ teaspoon salt
  • 1 medium coconut
  • ¾ teaspoon pure vanilla extract
  • + 12 more ingredients
    • 1 tablespoon dark rum
    • 3 tablespoons cream cheese
    • 1 ½ sticks unsalted butter
    • 1 ½ cups sugar
    • ½ cup confectioners sugar
    • ¾ cup sweetened cream of coconut such as Coco López
    • 3 tablespoons sweetened cream of coconut
    • 3 tablespoons heavy cream
    • 1 ¼ cups all-purpose flour
    • 3 large yolks
    • 4 large eggs
    • 1 teaspoon pure vanilla extract

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. Gradua...

View full recipe at Epicurious

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