Triple Coconut Rum Cake

By vealam

Ingredients

• Coconut Cake:
• 2 cups all purpose flour
• 2 1/2 tsp baking powder
• 1 tsp salt
• 1 cup shredded coconut
• 1 cup butter, softened
• 1 1/2 cup granulated sugar
• 1 tsp coconut extract
• 2 large eggs
• 1 cup coconut milk
• 1/4 cup coconut rum
• Coconut Frosting:
• 1 cup butter, softened
• 1 tsp coconut extract
• 2 cups powdered sugar
• 2 cups toasted coconut
• 1 tbsp coconut rum

Details

Servings 1
Adapted from bethcakes.com

Preparation

Step 1

for the coconut cake:
Preheat the oven to 350 degrees and line three 6 inch cakes (or two 8 inch cakes) with cooking spray and parchment paper.
Whisk together the flour, baking powder, salt, and shredded coconut.
In another bowl, cream butter and sugar together on medium speed with an electric mixer until fluffy. Add the coconut extract and the eggs. Mix until completely incorporated. Add half of the flour mixture and half of the coconut milk, and mix well. Repeat with the second half of the flour mixture and the coconut milk. Divide cake batter among the prepared pans and bake for 20 minutes, or until the center is set and a toothpick inserted into the center of the cakes comes out clean. Let cakes cool in the pans for 10 minutes, then transfer them to a wire rack to cool completely.
When cakes are cool, brush the top of each cake layer with coconut rum.

for the coconut frosting:
In the bowl of a stand mixer, cream butter until smooth and there are no lumps. Add the coconut extract and rum, then add half of the powdered sugar. Mix on low speed until just combined, then medium-high speed until powdered sugar is incorporated. Repeat with the second half of the powdered sugar.

assembly:
Place one cake layer on a cake stand and top with coconut frosting and a layer of toasted coconut. Repeat with the other two layers.
Serve and enjoy!