Coconut + Lime Rum Cake

We happily present last weekend’s baking project, this coconut + lime rum cake which turned out even better than we could ever hope. The key to this recipe is the many different kinds of coconut you’ll find in the crumb. Nutty fragrance and velvety texture courtesy of the desiccated coconut and coconut milk. The lovely niyog-like bite courtesy of the larger coconut flakes. Brightness from the lime. We would make this cake again in the future, maybe with a toasted coconut flake topping or with a spiced coconut buttercream. If you love coconut in your dessert, we highly recommend trying this recipe.

We love this cake. We hope you do, too.

For the cake:
2 sticks / 225g unsalted butter, softened
1 1/4 cup / 280g granulated white sugar
5 eggs, room temperature
1 cup / 240ml coconut milk
zest of 1 lime
1 tsp vanilla extract
1 tsp coconut extract
1 cup / 110g all-purpose flour
1 cup / 100g desiccated coconut
1/2 cup / 50g unsweetened flaked coconut
2 tsp baking powder
1 tsp cinnamon
1 tsp powdered ginger
1/2 tsp white pepper
1/4 tsp salt

For the syrup:
1/3 cup / 80ml fresh lime juice
1/4 cup / honey
4 tbsp dark rum
1 tsp vanilla extract
1 tsp cinnamon

For the coconut topping:
1/2 cup / 50g unsweetened coconut flakes
1 tbsp granulated white sugar

Make the cake. Preheat oven to 176°C/350°F. Grease 2 7×2 inch springform pans with a little oil. Line bases with parchment paper.

Blend the desiccated coconut in a blender, food processor or coffee grinder until you have a fine flour-like consistency. Set aside.

In one bowl, combine and whisk together flour, desiccated and flaked coconut, baking powder spices and salt. Set aside.

In another, combine sugar and lime zest. Mix well.

Cream the butter and lime sugar with your electric mixer at medium speed for 30 seconds. Gradually add the sugar. Beat for about 3 minutes or until it has become creamy and light-colored. Add eggs one at a time and beat well after each addition. Scrape down the sides of the bowl as you do. Beat on high speed for 30 seconds after each addition. Beat for 1 minute after all eggs have been added. Add extracts.

Add flour mixture and coconut milk alternately, beginning and ending with flour mixture. Mix just until incorporated. Scrape down the sides of the bowl. Stir by hand to finish. Be careful not to overbeat.

Make the lime rum syrup. Combine all ingredients in a saucepan. Cook over medium heat. Heat just until the mixture is hot and the honey has a thin consistency. Set aside until ready to use.

Make the coconut topping. Combine coconut flakes and sugar. Mix well. Set aside until ready to use.

Bake and assemble. Divide batter evenly between the two pans. Smooth with spatula if necessary. Bake at 176°C/350°F for 40-45 minutes (rotate halfway through if necessary) or until the cake is golden brown and a cake tester or until the sides of the cake have started to pull away from the pan. Unmold and cool on the rack. Brush the tops and sides with syrup while the cakes are still warm. Sprinkle with coconut topping.

Have some cake. Serve your slices warm, with an extra drizzle of syrup.


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