Homemade Coconut Rum Cake

Ingredients:

• 2 cups all-purpose flour (862 kcal)
• 1 cup shredded coconut, sweetened (456 kcal)
• 1 cup unsalted butter, softened (1628 kcal)
• 1 1/2 cups granulated sugar (1206 kcal)
• 4 large eggs
• 1 cup coconut milk (552 kcal)
• 1/2 cup dark rum (392 kcal)
• 1 teaspoon baking powder
• 1/2 teaspoon baking soda
• 1/2 teaspoon salt
• 1 teaspoon vanilla extract

For Rum Glaze:

• 1/2 cup unsalted butter
• 1/4 cup water
• 1 cup granulated sugar
• 1/2 cup dark rum

Cooking Steps:

Step 1: Preheat your oven to 325°F (163°C). Grease and flour a bundt pan.

Step 2: In a bowl, combine flour, shredded coconut, baking powder, baking soda, and salt.

Step 3: In another bowl, cream together butter and sugar until light and fluffy. Add eggs one at a time, beating well after each addition.

Step 4: Mix in vanilla extract, coconut milk, and dark rum.

Step 5: Gradually add the dry ingredients to the wet ingredients, mixing until just combined.

Step 6: Pour the batter into the prepared bundt pan and smooth the top.

Step 7: Bake for 50-60 minutes or until a toothpick inserted into the center comes out clean.

Step 8: While the cake is baking, prepare the rum glaze by melting butter in a saucepan. Add water and sugar, stirring until dissolved. Bring to a boil, then reduce heat and simmer for 5 minutes. Remove from heat and stir in dark rum.

Step 9: Once the cake is out of the oven, let it cool for 10 minutes before transferring it to a wire rack. Pour the warm rum glaze over the cake, allowing it to soak in.

Step 10: Let the cake cool completely before slicing. Enjoy the decadence of your Homemade Coconut Rum Cake!