Coconut Rum Cake

Ingredients and Weight:

• All-purpose flour: 3 cups (360g)
• Unsweetened shredded coconut: 1 cup (100g)
• Baking powder: 3 teaspoons
• Salt: 1/2 teaspoon
• Unsalted butter, softened: 1 cup (2 sticks/227g)
• Granulated sugar: 2 cups (400g)
• Large eggs: 4
• Milk, room temperature: 1 cup (240ml)
• Coconut extract: 2 teaspoons
• Dark rum: 1/2 cup (120ml)

For the Coconut Rum Syrup:

• Granulated sugar: 1 cup (200g)
• Water: 1/2 cup (120ml)
• Coconut extract: 1 teaspoon
• Dark rum: 1/4 cup (60ml)

For the Cream Cheese Frosting:

• Cream cheese, softened: 8 ounces (227g)
• Unsalted butter, softened: 1 cup (2 sticks/227g)
• Powdered sugar: 4 cups (480g)
• Coconut extract: 1 teaspoon
• Milk: 1-2 tablespoons

Preparation Time:

• 30 minutes

Cooking Time:

• 1 hour

Difficulty Level:

• 3

Preparation Method Steps:

For the Cake:

1. Preheat oven to 350°F (175°C). Grease and flour a 9x13-inch (23x33 cm) baking pan.
2. In a medium bowl, whisk together flour, shredded coconut, baking powder, and salt.
3. In a large bowl, cream together butter and sugar until light and fluffy. Beat in eggs one at a time. Stir in coconut extract and rum.
4. Alternately add the dry ingredients and milk to the wet ingredients, beginning and ending with the dry ingredients. Beat until just combined.
5. Pour batter into the prepared pan and bake for 45-50 minutes, or until a toothpick inserted into the center comes out clean. Let cool in the pan for 10 minutes before inverting onto a wire rack to cool completely.

For the Coconut Rum Syrup:

1. In a small saucepan over medium heat, combine sugar and water. Bring to a boil and stir until sugar dissolves.
2. Remove from heat and stir in coconut extract and rum.

For the Cream Cheese Frosting:

1. In a large bowl, beat together cream cheese and butter until smooth. Gradually add powdered sugar, beating until smooth and creamy. Stir in coconut extract and milk to achieve desired consistency.

Assembly:

1. With a toothpick, poke holes all over the cooled cake.
2. Pour the coconut rum syrup over the cake, allowing it to soak in.
3. Spread the cream cheese frosting evenly over the cake.
4. Decorate with toasted coconut or shredded coconut, if desired.

Nutritional Information:

Per serving (1/8 of the cake):

• Calories: 600
• Fat: 30g
• Saturated Fat: 18g
• Cholesterol: 105mg
• Sodium: 200mg
• Carbohydrates: 80g
• Fiber: 2g
• Sugar: 50g
• Protein: 5g

Dish Characteristics:

• Moist, tender, and flavorful coconut cake
• Soaked in a delightful coconut rum syrup
• Topped with a creamy and decadent cream cheese frosting
• Perfect for special occasions and dessert lovers

User Comments:

• "This cake is a tropical paradise on a plate!" - Mary
• "The combination of coconut and rum is divine. I couldn't stop eating it." - John
• "The frosting is the perfect complement to the moist cake. It's not too sweet and melts in your mouth." - Sarah
• "This is a must-have for any coconut enthusiast. It's a perfect balance of flavors and textures." - Tom
• "The presentation is just as impressive as the taste. It's a real showstopper." - Lisa

Special Precautions and Tips:

• Make sure to use high-quality ingredients for the best flavor.
• If you don't have dark rum, you can substitute it with light rum.
• Don't overmix the batter, as it can result in a tough cake.
• Let the cake cool completely before frosting it, or the frosting will melt.
• Store the cake at room temperature for up to 3 days.