Coco for coconut rum cake

#sweettpatisserie

Moist and full of coconut flavor!

I’ve been craving coconut lately. Maybe because it reminds me of the beach or because it helps keep my health in check. Either way, I really wanted to experiment with adding coconut flavors to my most favorite meal of the day, dessert! And, I’m so glad I did. It made for a perfect and delicious Thanksgiving treat. Go ahead, try it for yourself!

Pro tip: toasting over the stove top allows you to keep a better eye on your coconut shavings for a more even toasting

Ingredients:

To make the cake, you’ll need:

• 2 cups of flour

• 2½ tsp of baking powder

• 1 tsp of salt

• 1 cup of shredded coconut

• 1 cup of butter, softened

• 1½ cup of sugar

• 1 tsp of coconut extract (or vanilla extract)

• 2 eggs

• 1 cup of coconut milk

• ¼ cup of coconut rum (or regular rum)

To make the frosting, you’ll need:

• 1 cup of butter, softened

• 1 tsp of coconut extract (or vanilla extract)

• 2 cups of powdered sugar

• 2 cups of toasted coconut

• 1 tbsp of coconut rum (or regular rum)

Baking Instructions:

1. Preheat the oven to 350 degrees Fahrenheit.

2. Toast the coconut pieces in a skillet over low to medium heat, until the coconut pieces are slightly brown and crisp. It will take approximately 10 minutes. Set aside while making cake and frosting.

3. Butter or grease 2, 8 inch cake pans.

4. Whisk together the flour, baking powder, salt, and shredded coconut.

5. Cream the butter and sugar until fluffy.

6. Mix in the coconut or vanilla extract and the eggs.

7. Gradually add the flour mixture and the coconut milk until batter is smooth.

8. Pour batter into the greased cake pans.

9. Bake for approximately 20 minutes.

10. Remove from oven and let cool in the pans for 10 minutes. Then, remove from the pans and let cool for an additional 10 minutes.

11. Brush the top of each cake with the rum.

12. While the cakes are baking, begin to make the frosting. In a mixing bowl, cream butter until smooth.

13. Mix in the coconut or vanilla extract and rum.

14. Gradually mix in the powdered sugar, on low, then medium-high speed.

15. Assemble the cakes. Place one cake layer on a cake stand and top with frosting and toasted coconut. Repeat with second layer.

16. Enjoy!

Storage:

• To keep fresh be sure to lock in the moisture by covering cake with a cake dome or tin foil.

• Store cake on the kitchen counter at room temperature for up to 5 days.