I had a cake crisis at Club Med in the Bahamas. A round yellow tin was waiting in my room when I arrived, and when I pried off the lid, inside was a small rum cake. Curious, I sliced off a small wedge, and then another, and then another. It took every bit of willpower in me not the finish the entire cake right then and there. But I thought that I should I save half to share with my partner who’d gone for a swim. We went to lunch, and when we returned to the room, the other half of the cake was missing, apparently the work of an overzealous housekeeper, or one who liked the cake as much as I did. When I got home from that trip, I set to work recreating that lovely golden cake with island flavor courtesy of a little dose of coconut milk and a lot of dark rum. I added a tasty coconut-rum glaze for good measure, although you can skip it if swimsuit season is around the corner. If you make this cake, be sure to keep an eye on any leftovers.
Recipe information
Yield
makes one 10-inch (25-cm) cake; 10 to 12 servings
Ingredients
Cake
Coconut-Rum Syrup
Glaze
Preparation
Step 1
Preheat the oven to 350°F (175°C). Coat a 10-cup (2.5-liter) Bundt cake or tube pan with butter or nonstick cooking spray, dust it with flour, and tap out any excess.
Step 2
To make the cake, into a medium bowl, sift together the flour, baking powder, baking soda, 3/4 teaspoon salt, and the nutmeg.
Step 3
In a stand mixer fitted with the paddle attachment (or in a bowl by hand), beat together the 1 cup (8 ounces/225 g) butter and 2 cups (400 g) granulated sugar on medium speed until light and fluffy, 3 to 5 minutes.
Step 4
In a small bowl, beat together the eggs, egg yolks, and vanilla. With the mixer running, slowly dribble the egg mixture into the butter mixture, stopping the mixer and scraping down the sides of the bowl as needed, until the eggs are completely incorporated. (The mixture may look curdled, which is normal.) Gently stir in one-third of the flour mixture, then about half of the 3/4 cup (180 ml) coconut milk. Mix in about half of the remaining flour mixture, followed by the remaining coconut milk. Finally, gently stir in the remaining flour mixture just until combined.
Step 5
Scrape the batter into the prepared pan and bake until the cakes feels just set in the center, 55 to 60 minutes.
Step 6
While the cake is baking, make the coconut-rum syrup. In a medium saucepan, warm the 3/4 cup (180 ml) coconut milk and the 6 tablespoons (75 g) granulated sugar, stirring until the sugar dissolves. Remove from the heat and add the 1/2 cup (125 ml) rum.
Step 7
When the cake comes out of the oven, leave it in the pan and poke it with a wooden skewer about 60 times. Spoon about two-thirds of the coconut-rum syrup over the cake, letting it soak in gradually. Let the cake cool completely.
Step 8
Invert the cake onto a cake plate. Brush or spoon the remaining coconut-rum syrup over the cake.
Step 9
To make the glaze, in a small saucepan over high heat, bring the 4 tablespoons (2 ounces/60 g) butter, the cream, brown sugar, and pinch of salt to a boil. Cook, stirring to dissolve the sugar, for 1 1/2 minutes. Remove from the heat, stir in the 1 tablespoon rum, and let cool completely. Once cool, stir in the toasted coconut.
Step 10
Spoon the glaze over the top of the cake, encouraging it to run down the sides of the cake (if the glaze seems too thick, rewarm it slightly).
Storage
Step 11
The cake can be stored at room temperature for up to 4 days, preferably under a cake dome.
