This heavenly Coconut Cake is a two-tier treat that tantalizes your taste buds with its deliciously moist texture and subtle notes of exotic and aromatic flavour. The simple combination of all-purpose flour, baking powder, salt, butter and sugar form the base, while the zest of a lemon or lime, eggs, vanilla and coconut cream give the cake a subtle zing of zest. Rich and warm, the dark rum and coconut topping add a piquant finish that is simply divine!
This cake is not only easy to make but offers versatility. Bake in a 9×5-inch loaf pan for a classic presentation, or experiment with an 8×8-inch square or 9-inch round cake pan for a more creative presentation. No matter what pan you choose, the coconut flavour truly shines in this cake.
Follow these steps to make this delicious delight:
- To start, preheat the oven to 350F and grease a 9×5-inch loaf pan. In a medium bowl, whisk together the flour, baking powder, and salt.
- In a separate bowl, beat the butter, sugar, and lemon/lime zest together with an electric mixer until light and fluffy.
- Beat in the eggs one at a time, followed by the vanilla extract and rum (if using).
- Gently fold in the dry ingredients, alternating with the coconut cream in two additions. Finally, fold in the shredded coconut.
- Pour the batter into the prepared pan, and bake for 40-60 minutes, or until a skewer inserted in the center comes out clean.
- Once the cake has cooled, the luscious topping is a simple combination of powdered sugar, coconut cream, and rum (if using).
- Pour the glaze over the cake, allow it to set for 15-30 minutes, and then sprinkle flaked or shredded coconut on top.
To make the glaze:
- Mix sugar, rum, and coconut cream.
- If needed add more coconut cream to be able to pour the glaze over the cake.
- Add the glaze over the top of the cake and let drizzle down the sides.
- Decorate with the coconut flakes.
- Let the glaze settle and solidify for half an hour or so.
For a dessert that’s sure to stand out, this Coconut Cake is guaranteed to be a hit. With its delicious flavor and moist texture, this recipe is sure to be enjoyed over and over again.
SWEET Coconut CAKE
1
loaf20
minutes1
hour1
hour20
minutesThis heavenly Coconut Cake is a two-tier treat that tantalizes your taste buds with its deliciously moist texture and subtle notes of exotic and aromatic flavour.
Ingredients
- CAKE
1 1/2 cups flour
2 teaspoons baking powder
1/4 teaspoon salt
1/2 cup (1 stick) butter, softened
1 cup sugar
zest of 1 lemon or lime
1 cup coconut cream (unsweetened)
3 large eggs
1 teaspoon vanilla extract
1 tablespoon bourbon or dark rum (optional)
1 cup shredded coconut
- GLAZE
3/4 cup powdered sugar
1 teaspoon dark rum or bourbon (optional)
2 tablespoons coconut cream or milk
3/4 cup shredded coconut, for topping
Directions
- CAKE
- To start, preheat the oven to 350F/180C and grease a 9x5-inch loaf pan. In a medium bowl, whisk together the flour, baking powder, and salt.
- In a separate bowl, beat the butter, sugar, and lemon/lime zest together with an electric mixer until light and fluffy.
- Beat in the eggs one at a time, followed by the vanilla extract and rum (if using).
- Gently fold in the dry ingredients, alternating with the coconut cream in two additions. Finally, fold in the shredded coconut.
- Pour the batter into the prepared pan, and bake for 40-60 minutes, or until a skewer inserted in the center comes out clean.
- Once the cake has cooled, the luscious topping is a simple combination of powdered sugar, coconut cream, and rum (if using).
- Pour the glaze over the cake, allow it to set for 15-30 minutes, and then sprinkle flaked or shredded coconut on top.
- GLAZE
- Mix sugar, rum, and coconut cream.
- If needed add more coconut cream to be able to pour the glaze over the cake.
- Add the glaze over the top of the cake and let drizzle down the sides.
- Decorate with the coconut flakes.
- Let the glaze settle and solidify for half an hour or so.
