Rum & Coconut Cake with Toasted Coconut Flakes

Name: Rum & Coconut Cake with Toasted Coconut Flakes
Yield: Serves 12–20
Ingredients: ½ tsp baking powder; 300 g self-raising flour; 150 g caster sugar; 6 eggs; 2–3 tbsp dark rum (optional); 100 ml water; 700 g icing sugar (sifted if lumpy); 350 g butter, softened; 250 g butter, softened; 250 g large coconut flakes, to cover; 50 g crème fraiche; 300 g caster sugar

Preparation info

Serves
12–20

Difficulty
Medium

Appears in

Bake

By Lorraine Pascale

Published 2017

About

The first time I enjoyed this pairing of flavours, it was not in the form of a cake! In my early 20s, I enjoyed the tipple of a Malibu and cola: the perfect mix of coconut, rum and sugar. This cake refines the famous flavour combination. If you wish, you can omit the splash of rum in the sugar syrup. This cake is super-super sweet.

Ingredients

250 g large coconut flakes, to cover
250 g butter, softened
300

Cake
Dessert
Vegetarian
Baking

Method

Preheat the oven to 200°C (fan 180°C/400°F/gas 6) and line the base of the tins with baking parchment.

To toast the coconut covering, place the coconut flakes onto a baking tray and place into the oven for 2–3 minutes, or until the coconut flakes are going golden