Coconut Rum Bombè Recipe

Preparation

1. 1

   Make the Coconut Cake

   Preheat the oven to 350°F (175°C). Grease and flour two 9-inch round cake pans.

2. 2

   Mix Dry Ingredients

   In a large bowl, whisk together the flour, sugar, baking powder, and salt.

3. 3

   Cream Butter and Eggs

   In another bowl, cream the softened butter until light and fluffy. Add eggs one at a time, mixing well after each addition.

4. 4

   Combine Mixtures

   Add the dry mixture to the butter mixture alternately with coconut milk. Stir in the shredded coconut and vanilla extract.

5. 5

   Bake the Cake

   Divide the batter between the prepared pans and bake for 25-30 minutes or until a toothpick inserted into the center comes out clean. Let cool.

6. 6

   Prepare Pastry Cream

   In a saucepan, heat the milk and vanilla bean (or extract) until simmering. In a separate bowl, whisk cornstarch, sugar, and eggs until smooth. Gradually add hot milk to the egg mixture, whisking constantly. Return to heat and cook until thickened.

7. 7

   Layer the Cake

   Once the cakes are cooled, slice each one in half horizontally. Layer the pastry cream between the layers.

8. 8

   Drizzle with Rum

   Drizzle dark rum over the assembled cake layers. Allow to chill in the refrigerator for at least 1 hour before serving.