Coconut Rum Cake Recipe

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Coconut Rum Cake
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Ingredients
16
Count
Nutrition
751
Calories
Total time
150
Minutes
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Ingredients:

Directions:

  1. Make cake: 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.
  2. Whisk together flour (1 1/4 cups), baking powder, and salt.
  3. 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.
  4. 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.
  5. 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.
  6. Thinly shave enough coconut with slicer 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.)
  7. Make icing: 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.
  8. Smooth icing over top of cooled cake, allowing some to drip over side, then top with coconut slivers.
  9. 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.
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Nutrition Facts

Per ServingPer 100 g
Amount Per 1 Serving
Calories 750.52 Kcal (3142 kJ)
Calories from fat 405.45 Kcal
% Daily Value*
Total Fat 45.05g 69%
Cholesterol 152.24mg 51%
Sodium 155.69mg 6%
Potassium 351.57mg 7%
Total Carbs 81.44g 27%
Sugars 59.63g 239%
Dietary Fiber 5.82g 23%
Protein 7.41g 15%
Vitamin C 1.5mg 3%
Vitamin A 0.2mg 7%
Iron 1.8mg 10%
Calcium 79.1mg 8%
Amount Per 100 g
Calories 378.72 Kcal (1586 kJ)
Calories from fat 204.59 Kcal
% Daily Value*
Total Fat 22.73g 69%
Cholesterol 76.82mg 51%
Sodium 78.56mg 6%
Potassium 177.41mg 7%
Total Carbs 41.1g 27%
Sugars 30.09g 239%
Dietary Fiber 2.94g 23%
Protein 3.74g 15%
Vitamin C 0.8mg 3%
Vitamin A 0.1mg 7%
Iron 0.9mg 10%
Calcium 39.9mg 8%

* Percent Daily Values are based on a 2000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
Find out how many calories should you eat.

Tastes

  • salty
  • savory
  • bitter
  • sweet
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Recipe Tags

Weightwatchers Points

  • 18
    Points
  • 21
    PointsPlus

Good Points

  • saturated fat free,
  • low sodium,
  • good source of fiber

Bad Points

  • High in Sugar

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