Author: 
Serves: 8 to 10
 
Ingredients
  • 2 cups all purpose flour
  • 1 teaspoon baking powder
  • A pinch of salt
  • 1 cup unsweetened coconut milk (stir well before measuring)
  • 1/2 stick (4 tablespoons) unsalted butter cut into 4 pieces
  • 4 large eggs at room temperature
  • 2 cups sugar
  • 1/2 teaspoon vanilla extract
  • 4 tablespoons dark rum
  • ¾ cup unsweetened toasted coconut
Instructions
  1. Preheat oven to 350 degrees F. Butter a 10 to 12 cup bundt pan.
  2. Sift together flour, baking powder, and salt together.
  3. Put the coconut milk into a small saucepan with the pieces of butter. Heat until the butter is melted. Remove from heat but keep warm.
  4. Fit mixer with whisk attachment. Beat the eggs and sugar at medium high speed, about three minutes until pale and thick. Beat in vanilla and rum. Reduce speed to low, and add the dry ingredients, mixing just until blended.
  5. With mixer on low, add coconut. Then add the warm coconut cream and butter. When the mixture is smooth, stop mixing and give the batter a couple of turns with a rubber spatula, to ensure all ingredients are evenly incorporated. Pour the batter into the pan and give the pan a few back and forth shakes to even the batter.
  6. Bake for 60 to 65 minutes or until cake is golden brown and an inserted cake tester comes out clean. Transfer to a rack and cool 10 minutes before unmolding and letting it completely cool to room temp.
Recipe by Baker Street at https://bakerstreet.tv/2013/03/coconut-and-rum-tea-cake/