Coconut Rum Bombe Recipe
Tropically delicious cake layered with vanilla pastry cream and drizzled with dark rum.
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Ingredients
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Cake and Filling
Method
Preparation
- 1
Make the Cake
Preheat the oven to 350°F (175°C). Grease and flour two 9-inch round cake pans.
- 2
Combine Dry Ingredients
In a large bowl, whisk together the flour, sugar, baking powder, and salt.
- 3
Mix Wet Ingredients
In another bowl, beat together the softened butter, eggs, and vanilla extract. Add the coconut milk and mix until combined.
- 4
Combine Mixtures
Gradually add the wet mixture to the dry ingredients, mixing until just combined.
- 5
Bake the Cake
Divide the batter evenly between the prepared cake pans. Bake for 25-30 minutes or until a toothpick inserted into the center comes out clean.
- 6
Cool the Cakes
Allow the cakes to cool in the pans for 10 minutes before transferring to wire racks to cool completely.
- 7
Prepare the Pastry Cream
Prepare the vanilla pastry cream according to your favorite recipe or package instructions and let it cool.
- 8
Assemble the Bombe
Once the cakes are completely cooled, place one layer on a serving platter. Spread a layer of vanilla pastry cream on top. Place the second cake layer on top.
- 9
Drizzle with Rum
Drizzle the dark rum over the top of the cake and sprinkle with toasted coconut flakes.
- 10
Serve
Slice and serve the Coconut Rum Bombe chilled or at room temperature.
