Ingredients Jump to Instructions ↓

  1. 9 eggs

  2. 2 cups sugar

  3. 1 cup fluid flex* (high-ratio liquified cake shortening)

  4. 3/4 cups coconut milk

  5. 2 1/4 cups cake flour

  6. 1 1/2 tablespoons baking powder

  7. 1 1/2 teaspoons salt

  8. 1/3 cup coconut rum

  9. 2 cups coconut flakes Swiss Meringue Buttercream, recipe follows *Cook's Note: Fluid flex is available in specialty/ gourmet food stores.

Instructions Jump to Ingredients ↑

  1. Preheat the oven to 325 degrees F. Grease a 10-inch cake pan and set aside. To the bowl of a mixer fitted with a whip attachment, add all the ingredients and mix until just combined. Scrape down the sides of the bowl with a rubber spatula to ensure even mixing. Slowly increase the speed to the highest setting and whip for 10 minutes. The cake batter will double in volume. Pour batter into the prepared pan. Bake for 35 to 40 minutes, until firm when touched, or when a toothpick that has been inserted into the center comes out clean. Turn the cake onto a cooling rack and let it rest in the pan until cool enough to remove. Run a pairing knife around the edge to loosen the cake and then invert it onto the rack. When completely cool, slice the cake in half. Frost the bottom layer and then position the second layer directly on top. Frost the top of the cake and the sides until cake is completely covered.


Send feedback