Caribbean Coconut Cake with Rum

Name: Caribbean Coconut Cake with Rum
Yield: Serves 12
Ingredients: 275 g (9¾ oz) caster sugar; 4 eggs, plus 3 egg yolks; 30 g (1¼ oz) desiccated coconut; 1 tbsp white rum; 375 g (13 oz) butter, melted; 50 g (1¾ oz) cream cheese; 60 g (2 oz) creamed coconut; 1½ tsp baking powder; 25 g (1 oz) creamed coconut (add into the melted butter); ½ vanilla pod, split and scraped; 50 g (1¾ oz) coconut chips, to decorate; 2-3 tbsp double cream; ½ tsp salt; 200 g (7 oz) plain flour; 75 g (2¾ oz) icing sugar, sifted

Preparation info

Serves
12

Difficulty
Easy

Appears in

World's Best Cakes

By Roger Pizey

Published 2013

About

Anything with coconut and rum flavours always conjures up images of sunshine and makes me smile. I hope that this cake, using two of the greatest flavours from the tropics, will do the same for you.

Ingredients

275 g (9¾ oz) caster sugar
4 eggs, plus

Cake
Vegetarian
Caribbean

Method

Preheat the oven to 170°C/325°F/gas mark 3, and grease and line a 23cm (9in) round cake tin with baking parchment.
Beat the sugar with the eggs till light and fluffy then fold in the dry ingredients. Add the creamed coconut to the melted butter, mix, t