Coconut Rum Cake
Yield
Three 6” cake layers with great rise (~1.5”).
Ingredients
- 2 cups (240 g) all-purpose flour
- 2 1/4 tsp baking powder
- 1/2 tsp salt
- 3/4 cup (180 g) unsalted butter, at room temperature
- 1 1/2 cup (300 g) granulated sugar
- 3 large eggs, at room temperature
- 1 tsp rum emulsion or 1 tsp rum extract
- 1 tsp vanilla extract
- 1 cup (240 mL) canned unsweetened coconut milk, at room temperature
- 1/2 cup (60 g) sweetened shredded coconut
Steps
- Preheat oven to 350 ºF. Grease and flour three 6″ cake rounds, line with parchment.
- In a medium bowl, whisk flour, baking powder, and salt and set aside.
- Beat butter until smooth. Add sugar and beat on medium-high until pale and fluffy (2-3 minutes).
- Reduce speed and add eggs one at a time, fully incorporating after each addition. Add vanilla and rum emulsion.
- Alternate adding flour mixture and coconut milk, beginning and ending with flour (3 additions of flour and 2 of milk). Fully incorporating after each addition. Mix until just combined. Fold in shredded coconut.
- Spread batter evenly into prepared pans and smooth the tops with a spatula.
- Bake for 30-35 minutes or until a toothpick inserted into the center comes out mostly clean.
- Place cakes on wire rack to cool for 10 minutes then turn out onto wire rack to cool completely.