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Ingredients
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Cake Layers
Rum Anglaise
Frosting
Method
Cake Layers
- 1
Preheat Oven
Preheat your oven to 350°F (175°C). Grease and flour five 8-inch round cake pans.
- 2
Mix Dry Ingredients
In a large bowl, whisk together the flour, sugar, baking powder, and salt.
- 3
- 4
Add Eggs and Coconut Milk
Add the eggs one at a time, beating well after each addition. Then, mix in the coconut milk and vanilla extract until just combined.
- 5
Combine Mixtures
Gradually add the dry ingredients to the wet ingredients, mixing until just combined. Fold in the shredded coconut.
- 6
Bake Layers
Divide the batter evenly among the prepared cake pans. Bake for 25-30 minutes or until a toothpick inserted in the center comes out clean.
- 7
Cool Layers
Remove the cakes from the oven and let them cool in the pans for 10 minutes, then transfer to wire racks to cool completely.
Rum Anglaise
- 8
Prepare Milk Mixture
In a saucepan, combine the whole milk and heavy cream. Heat over medium heat until just steaming, but not boiling.
- 9
Whisk Egg Yolks and Sugar
In a separate bowl, whisk together the egg yolks and granulated sugar until pale and thick.
- 10
- 11
Cook Custard
Return the mixture to the saucepan and cook over low heat, stirring constantly until it thickens and coats the back of a spoon, about 10 minutes.
- 12
Add Flavorings
Remove from heat and stir in the dark rum and vanilla extract. Let cool before serving.
Frosting
- 13
Beat Butter
In a large bowl, beat the unsalted butter until creamy and smooth.
- 14
Add Sugar and Coconut Milk
Gradually add the powdered sugar, mixing on low speed until incorporated. Then, add the coconut milk and beat until well combined and fluffy.
- 15
Fold in Coconut
Fold in the shredded coconut until evenly distributed.
- 16
Frost the Cake
Once the cake layers are completely cool, place one layer on a serving plate and spread a layer of frosting on top. Repeat with remaining layers and frost the top and sides of the cake.