Individual Coconut Rum Chocolate Cakes Food

MINI COCONUT BUNDT CAKES

Steps:

• Preheat oven to 350°F. Line a small baking sheet with parchment paper or aluminum foil. Generously grease a 12-cup mini Bundt pan.
• Spread the coconut in a single layer on the prepared baking sheet. Bake for 10 minutes, or until the coconut has browned. Stir the coconut about halfway through the bake time to help it toast more evenly. Set aside to cool.
• Whisk together the flour, baking powder, and salt. Set aside.
• Using an electric mixer on medium speed, beat the butter and sugar until light and fluffy. Add the eggs, one at a time, mixing well after each addition. Mix in the vanilla.
• Reduce the mixer speed to low. Add the flour mixture in three portions, alternating with two portions of the coconut milk. Mix just until combined.
• Set aside about 1/4 cup of the toasted coconut for garnishing the cakes. Stir the remaining coconut into the cake batter.
• Divide the batter evenly among the cake cavities, using about 3 tablespoons of batter to fill each cavity about 3/4 full.* Spread evenly.
• Bake 20 to 25 minutes, or until the edges of the cakes are browned and a pick inserted into the center comes out clean.
• Cool the cakes in the pans for 10 minutes. Then transfer the cakes to a wire rack to cool completely.
• Combine the confectioners' sugar and 2 teaspoons of milk. Add more milk, a small amount at a time, until the glaze is the desired consistency.
• Drizzle the glaze over the cooled cakes. Garnish with the reserved toasted coconut.

CHOCOLATE RUM CAKE

Steps:

• Preheat oven to 325 degrees F (165 degrees C). Grease one 10 inch Bundt pan. Place chopped nuts in the bottom of the Bundt pan.
• With an electric mixer beat cake mix, pudding mix, eggs, oil, 1/2 cup of the water, and 1/2 cup of the rum on high speed for 2 minutes. Pour batter into prepared Bundt pan over the top of the chopped nuts.
• Bake at 325 degrees F (165 degrees C) for 50 to 60 minutes.
• To Make Rum Glaze: In a saucepan combine the butter or margarine, sugar, 1/4 cup of the rum, and 1/4 cup of the water. Bring mixture to a boil and cook for 2 minutes. Pour immediately over still warm cake.

COCONUT RUM CAKE

Steps:

• Preheat oven to 325 degrees F and grease and flour a 10-inch Bundt pan. Sprinkle the shredded coconut evenly over the bottom of the pan.
• Sift the cake mix and pudding mix into a large bowl or stand mixer fitted with a whisk attachment. Add in the eggs, water, oil, and rums and beat until fully incorporated. Pour batter over the coconut in the pan.
• Bake for 1 hour or until a cake tester inserted into the cake comes out clean.
• During the last 10 minutes or so that the cake is baking, prepare the glaze. In a saucepan, combine the butter, water, and sugar and bring to a boil over medium heat. Continue to boil for 5 minutes, stirring constantly. Remove from heat and stir in the rum.
• Use a skewer to poke holes all over the bottom of the cake while in the pan, then pour the glaze all over the cake while both are still hot. Be careful not to let it overflow the pan.
• Let the cake cool and soak for at least 2 hours before removing from the pan. DO NOT refrigerate. After the cake has cooled, use a small rubber spatula to loosen it from the sides of the pan, then gently flip it onto a serving dish and remove it from the pan. Be patient and let gravity do it's thing, the cake is a little sticky and is slow to come out.
• Once plated, leave plain, dust with powdered sugar, or top with icing and toasted coconut if desired.

CHOCOLATE COCONUT RUM CAKE

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.

INDIVIDUAL COCONUT RUM CHOCOLATE CAKES

Steps:

• Preheat oven to 350°F. and butter and flour six 1/2-cup muffin tins.
• In a metal bowl set over a pan of simmering water melt chocolate with butter, whisking until smooth. Remove bowl from heat and whisk in sugar. Whisk in eggs, 1 at a time, and add remaining ingredients, whisking until combined well. Divide batter among prepared tins and bake in middle of oven until a tester comes out clean, 20 to 25 minutes.
• Turn cakes out onto a rack and serve warm or at room temperature with accompaniments.

INDIVIDUAL COCONUT RUM CHOCOLATE CAKES

Steps:

• Preheat oven to 350°F.
• Butter and flour 12-1/2 cup muffin tins.
• In a double boiler (or bowl over pot of water), melt chocolate with butter, whisking til smooth.
• Remove from heat and whisk in sugar.
• Whisk in eggs, one at a time.
• Add reamining ingredients, whisking until smooth after each addition.
• Divide batter among prepared tins (with 1/3 cup scoops, then top off each), and bake until tester comes out clean 20-25 minutes.
• Turn cakes out onto rack and serve warm or at room temperature.