Spiced Coconut Rum Cake Food

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.

COCONUT RUM CAKE

Steps:

• Make cake:
• Preheat oven to 350°F with rack in middle. Lightly butter cake pan and line bottom with a round of parchment paper. Lightly butter parchment, then flour pan.
• Whisk together flour (1 1/4 cups), baking powder, and salt.
• Whisk together whole eggs and yolks, sugar, and vanilla in a large bowl. Gradually whisk in flour mixture until combined, then whisk in butter until just combined. Pour into cake pan and rap pan on counter to expel air bubbles.
• Bake until golden brown and cake starts to pull away from side of pan, about 45 minutes. Cool in pan on a rack 10 minutes. (Leave oven on.) Invert cake onto rack (discard parchment) and cool 10 minutes more. Generously brush top and side of warm cake with cream of coconut, allowing it to soak in before brushing on more. Cool completely.
• Make coconut slivers as cake cools:
• Pierce softest eye of coconut with a small screwdriver, then drain and discard liquid. Bake coconut in a shallow baking pan 15 minutes. (Leave oven on.) Break shell with a hammer, then pry flesh from shell with screwdriver.
• Thinly shave enough coconut with slicer to measure 2 cups and toss with confectioners sugar, then spread in 1 layer on a baking sheet. Bake until just dry but not golden (some tips may color), 5 to 10 minutes. (Shave and bake remaining coconut with more confectioners sugar to serve on the side, or freeze for another use.) Cool coconut completely. (It will crisp as it cools.)
• Make icing:
• Beat together cream cheese, cream of coconut, rum, vanilla, and 2 tablespoons cream with an electric mixer until smooth, then beat in confectioners sugar. Icing should be smooth and slightly runny; stir in remaining tablespoon cream if necessary.
• Smooth icing over top of cooled cake, allowing some to drip over side, then top with coconut slivers.

SPICED COCONUT RUM CAKE

Steps:

• Heat oven to 325°F.
• Sprinkle nuts, then coconut onto bottom of 12-cup fluted tube pan or 10-inch tube pan sprayed with cooking spray. Beat cake mix, pudding mix, eggs, 1/2 cup water, 1/2 cup rum and oil in large bowl with mixer until blended. Pour over nuts and coconut in pan.
• Bake 1 hour or until toothpick inserted near center comes out clean. Cool in pan 10 min. Loosen cake from side of pan with knife. Invert cake onto serving platter; gently remove pan.
• Combine sugar, butter and remaining water in small saucepan; bring to boil on medium heat, stirring frequently. Boil 5 min. stirring constantly. Gradually stir in remaining rum; bring just to boil. Prick cake with cake tester or wooden skewers. Slowly drizzle warm mixture over cake.

RUM RAISIN POUND CAKE WITH COCONUT GLAZE

Steps:

• Combine the raisins and rum in a small bowl and soak for several hours or overnight.
• Preheat the oven to 350 degrees F. Butter and flour a 12-cup Bundt pan or ring pan.
• Combine the flour, baking powder and salt in a medium bowl. Set aside.
• Beat the butter in the bowl of an electric mixer until light and fluffy. Gradually beat in the sugar. Beat until fluffy, 2 to 3 minutes.
• Beat in the eggs 2 at a time, beating well after each addition. Add the vanilla and beat on low to combine. With a rubber spatula, gently fold in the flour mixture. Fold in the raisins with their soaking liquid.
• Pour the batter into the prepared pan. Bake until the top is golden and a cake tester or toothpick inserted in the middle comes out clean, about 1 hour.
• While the cake is baking, make the glaze: Whisk the confectioners' sugar and coconut milk together in a small bowl until there are no lumps; add more coconut milk or sugar to reach the consistency of school glue.
• Cool the cake in the pan on a wire rack for 5 minutes. Remove the cake from the pan and place on the rack. While the cake is still warm, drizzle the coconut glaze over the top and sprinkle with the shredded coconut.

RUM "SOPPED" COCONUT CAKE

Steps:

• Preheat oven to 300 degrees F.
• Line a hotel pan with parchment paper and coat with vegetable spray. Whip the eggs and sugar in a bowl of an electric mixer, until fluffy, 2 times the volume.
• Add the salt and quickly fold in the flour until incorporated. Pour the batter into the parchment paper-lined pan and bake until a skewer comes out dry.
• Let the cake cool and remove the cake from the pan and gently remove the parchment paper. Trim off the top crust to enable the sopping milk to absorb more easily.
• In a large bowl, combine the sweetened condensed milk, coconut milk, rum, vanilla extract, and almond extract. Put the cake back in the pan and pour the sopping milk over the cake. Refrigerate for at least 3 hours before serving. Top with unsweetened whipped cream.

COCONUT RUM CAKE

Steps:

• Preheat the oven to 350 degrees F (175 degrees C). Spray a fluted tube pan (such as Bundt®) with cooking spray.
• Stir pecans and coconut together. Spread evenly in the prepared Bundt® pan.
• Combine cake mix, pudding mix, eggs, rum, coconut milk, coconut oil, and coconut extract in a bowl and beat with an electric mixer for 3 minutes, or until well incorporated, about 3 minutes.
• Bake in the preheated oven until a toothpick inserted into the center comes out clean, 45 to 55 minutes. Set on a wire rack until completely cooled, about 30 minutes. Run a table knife around the edges of pan to loosen cake. Invert carefully onto a serving plate.
• While cake is cooling make glaze. Combine butter, rum, sugar, brown sugar and water in a saucepan over medium-low heat. Cook, stirring constantly, for 5 minutes.
• Using a skewer, poke holes throughout cake. Carefully spoon glaze over cake.

CARIBBEAN COCONUT RUM CAKE

Steps:

• Preheat oven to 325°. Cream butter and sugar until light and fluffy. Add eggs, one at a time, beating well after each addition. Beat in extract. In a small bowl, combine rum and milk. In a large bowl, whisk flour, pudding mix, cornstarch, baking powder and salt; add to creamed mixture alternately with rum mixture, beating well after each addition., Transfer to a greased and floured 10-in. fluted tube pan. Bake until a toothpick inserted in center comes out clean, about 1 hour. Cool 10 minutes. Remove from pan briefly to prevent sticking; replace in pan. Cool on wire rack., Meanwhile, for syrup, heat butter, water, sugar and salt in a small saucepan over medium heat. Bring to a boil, stirring constantly. Remove from heat; add rum and extract., Using a small skewer, poke holes in cake. Slowly pour syrup over cake until it's all absorbed. Cover; let stand overnight.