Thursday, 6 December 2012

Coconut & Rum Layer Cake

This is a fantastic cake, the fluffy vanilla cake layers are soaked in coconut and rum syrup and iced with luscious rum and coconut buttercream frosting. This I promise you is a cake that can convert even the most hardened of coconut haters.

This gorgeous snowy white cake would make a fantastic alternative Christmas cake, coconut may not be traditionally festive but I'm pretty sure rum is!

Coconut & Rum Layer Cake

For the Cake:

210g plain flour
1 tsp baking powder
225g unsalted butter, room temperature
250g caster sugar
4 large eggs
2 tbsp milk
1 tsp vanilla paste

For the Syrup:

3 tbsp white rum
1 tbsp water
50g icing sugar
1/4 tsp coconut extract

For the Coconut and Rum Buttercream Frosting:

350g unsalted butter, room temperature
600g (10oz) icing sugar
50ml coconut milk
splash white rum
1/4 tsp coconut extract
100g sweet tendered long thread coconut

To Make the Cake:

Preheat the oven to 180C.  Grease and line two 23cm cake pans.

Sift together the flour and baking powder and set aside.
In the bowl of an electric mixer, beat the butter and caster sugar together until light and fluffy, around 3 minutes.

Add the eggs one at a time, beating well after each addition, scrape down the sides of the bowl regularly and add a spoonful of the flour mixture after the second and third egg to prevent curdling.

Gently fold in the flour mixture, milk and vanilla paste until fully incorporated and the batter is smooth.

Pour equal amounts of cake batter into the prepared cake pans and bake for 20-25 minutes or until golden and the centre of the cake springs back when lightly pressed.

To Make the Syrup:

Combine all of the ingredients in a small saucepan and place over a medium heat, stirring until the sugar has dissolved.

When the cakes are baked, remove them from the oven and immediately spoon the syrup over both layers of cake.

Allow the cakes to cool in their cake pans completely before removing.

To Make the Frosting:

Beat the butter with an electric mixer until smooth and pale.  Add half of the icing sugar and beat for 1 minute. Add the coconut milk, rum and coconut extract and beat to combine. Gradually add the rest of the icing sugar, beating all the time until you reach desired consistency, you may not need it all.  Beat the buttercream for 3 minutes until smooth and creamy.
To Assemble:

Sandwich together the cake layers with frosting and a handful of coconut. Ice the top and the sides of the cake and cover with the remaining coconut. 



cupcake boxes said...

looks yummy.... do you think we can also fried the coconut extract to make crispy taste?

What's Baking?? said...

Simply gorgeous. I'm not a fan of coconut in my bakes but I don't mind giving this a try. You have wonderful blog with many beautiful bakes. Glad to follow you.

Astral de la Mare said...

Cupcake boxes,

You could decorate the cake with toasted coconut and you may be able to find a tosted coconut extract, although I have never seen any. You can not however toast coconut extract.

Hope that helps :)

sara said...

I made this and it was DELICIOUS, but must admit, I clearly do NOT have your skill when it comes to presentation. Yours looks straight out of a magazine! :) Thanks for the recipe though!