Rum Coconut Pound Cake
A dense and wonderfully moist pound cake infused with the tropical flavors of coconut and dark rum. This cake uses a classic creaming method to achieve a tender crumb and is finished with an optional rum glaze for an extra layer of flavor.
Una recepta original de Forkin
- Temps total
- 2 h 50 min
- Racions
- 12
- Dificultat
- Mitjana
- Per ració
- 672 kcal
Informació sobre al·lèrgens: pot contenir ous, gluten i llet. Si teniu al·lèrgies, comproveu sempre els envasos dels ingredients.
Preparació prèvia
Llista d’ingredients
cake
- 454 gunsalted butter, softened, at room temperature
- 500 ggranulated sugar
- 6 ularge egg, at room temperature
- 360 gall-purpose flour
- 0,5 ctbaking powder
- 1 ctsalt
- 240 mlfull-fat coconut milk, canned, well-shaken
- 2 csdark rum
- 1 ctvanilla extract
- 1 ctcoconut extract
- 85 gunsweetened shredded coconut
glaze
- 120 gpowdered sugar, sifted(opcional)
- 2 csdark rum(opcional)
- 1 csmilk(opcional)
Estris
large bowl · wire cooling rack · 10-inch tube pan or bundt pan · stand mixer or hand mixer · medium bowl · spatula · whisk
Elaboració
Pas a pas
- 1
Preheat your oven to 160°C (325°F). Thoroughly grease and flour a 10-inch (12-cup) tube or Bundt pan.
Uns 5 min
Nota de cuina: Using a baking spray with flour included makes this step quick and easy.
- 2
In a medium bowl, whisk together the all-purpose flour, baking powder, and salt.
Uns 2 min
- 3
In a large bowl using a stand mixer or hand mixer, beat the softened butter on medium speed for about 2 minutes until smooth and creamy.
Uns 2 min
Nota de cuina: Make sure your butter is at room temperature, not melted, for the best texture.
- 4
Gradually add the granulated sugar and beat on medium-high speed for 5-7 minutes, until the mixture is very light, pale, and fluffy.
Uns 7 min
Nota de cuina: This step incorporates air into the batter, which is crucial for a light pound cake.
- 5
Add the eggs one at a time, beating well after each addition. Scrape down the sides and bottom of the bowl periodically.
Uns 3 min
Nota de cuina: Adding eggs one by one helps them incorporate fully without curdling the batter.
- 6
Reduce the mixer speed to low and stir in the dark rum, vanilla extract, and coconut extract.
Uns 1 min
- 7
Alternate adding the flour mixture and the coconut milk to the batter, beginning and ending with the flour mixture. Mix on low speed only until just combined.
Uns 3 min
Nota de cuina: A common pattern is one-third of the flour, half of the milk, one-third of the flour, the remaining milk, and finally the last of the flour.
- 8
Turn off the mixer and use a spatula to gently fold in the shredded coconut. Be careful not to overmix.
Uns 1 min
- 9
Pour the batter into the prepared pan and spread it evenly with the spatula.
Uns 1 min
- 10
Bake for 65-75 minutes, or until a long wooden skewer inserted into the center of the cake comes out with only a few moist crumbs attached.
Uns 1 h 10 min
Nota de cuina: Check the cake around the 60-minute mark, as oven temperatures can vary.
- 11
Place the pan on a wire rack and let the cake cool for exactly 15 minutes.
Uns 15 min
Nota de cuina: Cooling for a short time in the pan helps the cake set, making it easier to remove without breaking.
- 12
Carefully invert the cake onto the wire rack, lift off the pan, and allow it to cool completely before glazing or slicing.
Uns 1 h
- 13
If making the glaze, whisk together the sifted powdered sugar, dark rum, and milk in a small bowl until smooth.
Uns 2 min
Nota de cuina: Add more milk, a tiny bit at a time, if the glaze is too thick to drizzle.
- 14
Once the cake is completely cool, drizzle the glaze over the top.
Uns 1 min
Per ració
Nutrició
- Calories
- 672kcal
- Proteïnes
- 7,1g
- Hidrats de carboni
- 75,5g
- Greixos
- 37,9g
- Fibra
- 0,8g
- Sucre
- 52,2g
Estimació basada en les quantitats dels ingredients. Els valors poden variar segons les marques i les substitucions.
Conservació
Store the cake in an airtight container at room temperature or in the refrigerator.
This cake is best enjoyed at room temperature.