CHOCOLATE COCONUT RUM CAKE
Categories Cake Rum Mixer Chocolate Dessert Bake Picnic Coconut Summer Gourmet Vegetarian Pescatarian Peanut Free Tree Nut Free Soy Free Kosher
Yield Makes one 7- or 8-inch round cake
Number Of Ingredients 13
Steps:
- In a baking dish toast 2/3 cup of the coconut in the middle of a preheated 350°F. oven until it just begins to color, transfer it to a small bowl, and let it cool.
- In a metal bowl set over a saucepan of simmering water melt the chocolate and the butter with the rum, stirring, until the mixture is smooth and remove the bowl from the heat. In a bowl whisk together the yolks, 2 tablespoons of the sugar, the flour, and the salt until the mixture is smooth and whisk in the chocolate mixture and the remaining (untoasted) 1/3 cup coconut. In another bowl with an electric mixer beat the whites until they hold soft peaks and beat in the remaining 2 tablespoons sugar until the whites just hold stiff peaks. Stir half the whites into the chocolate mixture and fold in the remaining whites gently but thoroughly. Pour the mixture into a buttered 7- or 8-inch springform pan, bake the cake in the middle of a preheated 350°F. oven for 40 to 45 minutes, or until it is set and the top is puffed and cracked, and let it cool in the pan on a rack. (The cake will fall as it cools.)
- Remove the side of the pan from the cake and spread the frosting on the side of the cake. Holding the cake in one hand over the bowl of toasted coconut, with the other hand press the coconut onto the frosting, letting the excess fall back into the bowl.
- The cake may be made 1 day in advance and kept covered loosely and chilled.
- Make the frosting while the cake is cooling:
- In a bowl with an electric mixer cream the butter, add the rum, the salt, and the confectioners' sugar, and beat the frosting until it is light and fluffy.
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Hahahah Hezekiah
[email protected]This cake is absolutely delicious! It's the perfect dessert for any occasion.
Ryan Childers
[email protected]This cake is a little too sweet for my taste, but it's still very good. I would recommend using a little less sugar next time.
Claudiu Murg
[email protected]This cake is so easy to make and it always turns out perfectly. I love that I can make it ahead of time and it still tastes fresh.
Sp Ahah
[email protected]I've tried several different chocolate coconut rum cake recipes, but this one is by far the best. It's the perfect balance of flavors and textures.
Magar Gm
[email protected]This is my go-to recipe for chocolate cake. It's always a hit with my family and friends.
Muhammed Muez
[email protected]I made this cake for a potluck and it was a huge success. Everyone raved about how moist and flavorful it was.
Mian m Usman king
[email protected]This cake was a bit too dense for my liking, but the flavor was good.
James Wesseh
[email protected]I'm not a big fan of coconut, but I still enjoyed this cake. The chocolate and rum flavors are very prominent.
Nokubonga Ndebele
[email protected]This cake is very easy to make and it's absolutely delicious. I love the way the coconut and rum flavors complement each other.
Umar Bello SB
[email protected]This cake is a bit too sweet for my taste, but it's still very good. I would recommend using a little less sugar next time.
Fani Sahi
[email protected]I followed the recipe exactly and my cake turned out dense and dry. I'm not sure what went wrong.
Pranjal Chandra
[email protected]This cake is amazing! The combination of chocolate, coconut, and rum is perfect. I will definitely be making this again.
Simp Simp
[email protected]I've made this cake several times now and it always turns out perfect. It's so easy to make and it's always a crowd-pleaser.
Tellez Tellez
[email protected]This chocolate coconut rum cake was a hit at my party! Everyone loved the moist, fluffy texture and the rich, decadent flavor.