Coconut Rum Cake

Categories: Recipes // Tags: , , , .

Sep 10, 2016 // By:Robin // No Comment

 

This one is for a dear colleague whose favorite flavors include coconut and rum, or better yet … coconut rum. My experiment:  a Coconut Cake with Coco-Rum Filling and Rum Buttercream.  I wanted something that wasn’t the traditional bundt-pan rum cake.  She just had a birthday, so even though I am a little late getting these to her, I hope that her birthday week has been amazing!

BTW: This is based upon the Coconut Cake recipe from King Arthur Flour Company. Link: http://www.kingarthurflour.com/recipes/coconut-cake-recipe

I found the coconut milk powder, coconut milk and coconut flour in the gluten-free section of my grocery store.  Perhaps the next version of this cake, I will try a completely-gluten free.

Cheers to you!

Print Recipe
Coconut Cakes
Coconut Cake with a Coco-Rum Filling and topped with Rum Buttercream.
Coconut Cakes
Course Desserts
Servings
cupcakes / 1 cake
Ingredients
Coconut Cake
Coco-Rum Filling
Rum Buttercream
Course Desserts
Servings
cupcakes / 1 cake
Ingredients
Coconut Cake
Coco-Rum Filling
Rum Buttercream
Coconut Cakes
Instructions
Coconut Cake
  1. Preheat oven to 350 degrees. Grease and flour 3 tall 6" cake pans. (Use your coconut flour). OR Prepare muffins tins enough for 24 cupcakes.
  2. Whisk together the cake flour, coconut flour, coconut milk powder, baking powder, and salt. Set aside.
  3. Beat together the coconut milk, vanilla, and eggs whites. Set aside.
  4. In a large bowl, beat the butter and the sugars until light a fluffy. Scrape down the sides and bottom of the mixing bowl. Beat for at least 3 minutes more.
  5. Add 1/4 of the flour mixture. Mix until combined, and scrape the bowl.
  6. Add 1/3 of the milk mixture, and mix until combined. Alternate adding the flour and milk mixtures, ending with the flour mixture.
  7. Scrape the sides and bottom of the mixing bowl. Beat for 1 more minute.
  8. Divide the batter between the three cake pans - or - the muffin tins.
  9. Bake 30-35 minutes, or until the cakes are lightly golden and springs back to the touch. The toothpick test should come out clean.
  10. Remove from oven and place on a rack to cool for about 10 minutes. Turn out the cakes - or - removed the cupcakes from the pan. Return to cooling rack until completely cool.
Coco-Rum Filling
  1. Put the coconut flakes into a small bowl. Be certain to remove clumps.
    Put the coconut flakes into a small bowl.  Be certain to remove clumps.
  2. Add the cream of coconut and the rum. Stir the mixture until the coconut is completely covered. Set aside until ready to prepare the cakes.
Rum Buttercream
  1. In a large mixing bowl, beat the butter until fluffy and light in color. Be certain to scrape the sides occasionally.
    In a large mixing bowl, beat the butter until fluffy and light in color.  Be certain to scrape the sides occasionally.
  2. Add the whipping cream. Continue beating for 2-3 minutes.
  3. Add the powdered sugar, 1/2 cup at a time. Beat thoroughly between additions, and scrape sides of the bowl.
  4. Add the rum. Beat thoroughly. If the buttercream is too thin at this point, add 1/4 more powdered sugar at a time until it reaches your desired consistency.
Assembly of Cake
  1. Cut each of the layers in half so that you have four cake layers.
  2. Place a dollop of buttercream on your cake tray. Place the first layer of the cake.
  3. Put a semi-thin layer of buttercream on the top of the cake. (You'll do the sides in just a minute.) Pipe a rim of frosting around the outer edge of the top. (think of it as a bumper ring)
    Put a semi-thin layer of buttercream on the top of the cake.  (You'll do the sides in just a minute.)  Pipe a rim of frosting around the outer edge of the top.  (think of it as a bumper ring)
  4. Spread the Coco-Rum Filling inside the ring of buttercream.
  5. Place the second layer of cake. Repeat steps 3 and 4 for the next two layers. Place the final layer of cake. Stabilize with cake picks, if desired.
    Place the second layer of cake.    Repeat steps 3 and 4 for the next two layers.  Place the final layer of cake.  Stabilize with cake picks, if desired.
  6. Spread a thin layer of buttercream on the top and sides of the cake. Place in the freezer for 5 minutes. (This is your crumb layer and will help keep the final frosting layer look pretty and crumb-free)
  7. Now, spread the rest of your buttercream on the top and side of the cake. Pipe ruffles, frost in swirls... basically however you would like your cake to look.
  8. Sprinkle with coconut flakes and any remaining coco-rum filling.
    Sprinkle with coconut flakes and any remaining coco-rum filling.
Assembly of Cupcakes
  1. Core the center of each cupcake.
  2. Spoon the Coco-Rum Filling into the cupcake center. Just to the top of the hole.
    Spoon the Coco-Rum Filling into the cupcake center.  Just to the top of the hole.
  3. Spread a thin layer of the Rum Buttercream, start from the center and work towards the edge. Free for 5 minutes.
  4. Pipe the remaining buttercream onto the cupcake, as desired. Top with coconut flakes, if desired.
    Pipe the remaining buttercream onto the cupcake, as desired.  Top with coconut flakes, if desired.
Recipe Notes

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About Robin

So what do I do? I am a librarian by degree, a data geek - er Institutional Researcher by profession, an all-around Arts lover and a home cook by passion. It's all about having fun and spreading happiness.

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