Ingredients
- 2 large eggs
- 1/2 cup heavy cream
- 1/4 cup golden rum
- 1 cup cake flour
- 1/2 cup plus
- 1 tbs sugar
- 1/2 tsp baking powder
- 1/4 tsp salt
- 1 stick unsalted butter softened
- 1/2 cup sweetened flaked coconut
- 1/2 cup drained crushed pineapple
- 1 pint coconut ice cream, softened
Preparation
Step 1
Preheat oven to 350* Butter a loaf pan- line with parchment paper and butter parchment paper, dust with flour. In a small bowl, stir together eggs 2 TBSP cream and 1 tbs rum. Sift flour, 1/2 cup sugar, baking powder and salt in large bowl. Add butter and half of egg mixture and beat with electric mixer until well blended, add remaining egg mixture and beat well. Fold in coconut. Bake until toothpick clean, about 45 min. Let cool 10 min and remove. Using a serrated knife cut loaf into 3 equal layers. Brush 2 tbs rum evenly over cut sides of cake. Place bottom third in loaf pan covered in plastic wrap. In a bowl beat remaining 6 TBSP cream with remaining 1 tbs sugar until stiff peaks. In a small bowl stir together pineapple and remaining 1 tbs rum. Fold into cream mixture. Spread ice cream mixture evenly over cake in pan, top with middle layer then spread with pineapple-cream mixture and top with remaining cake layer. Cover with plastic wrap and freeze until firm about 8 hrs. Remove 15 min before serving.