Rum Coconut Pound Cake

Mise-en-place

Ingrediënten

De bereidingswijze

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1. 1

   Preheat your oven to 160°C (325°F). Thoroughly grease and flour a 10-inch (12-cup) tube or Bundt pan.

   Ongeveer 5 min

   Tip van de kok: Using a baking spray with flour included makes this step quick and easy.

2. 2

   In a medium bowl, whisk together the all-purpose flour, baking powder, and salt.

   Ongeveer 2 min

3. 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.

   Ongeveer 2 min

   Tip van de kok: Make sure your butter is at room temperature, not melted, for the best texture.

4. 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.

   Ongeveer 7 min

   Tip van de kok: This step incorporates air into the batter, which is crucial for a light pound cake.

5. 5

   Add the eggs one at a time, beating well after each addition. Scrape down the sides and bottom of the bowl periodically.

   Ongeveer 3 min

   Tip van de kok: Adding eggs one by one helps them incorporate fully without curdling the batter.

6. 6

   Reduce the mixer speed to low and stir in the dark rum, vanilla extract, and coconut extract.

   Ongeveer 1 min

7. 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.

   Ongeveer 3 min

   Tip van de kok: 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. 8

   Turn off the mixer and use a spatula to gently fold in the shredded coconut. Be careful not to overmix.

   Ongeveer 1 min

9. 9

   Pour the batter into the prepared pan and spread it evenly with the spatula.

   Ongeveer 1 min

10. 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.

    Ongeveer 1 uur 10 min

    Tip van de kok: Check the cake around the 60-minute mark, as oven temperatures can vary.

11. 11

    Place the pan on a wire rack and let the cake cool for exactly 15 minutes.

    Ongeveer 15 min

    Tip van de kok: Cooling for a short time in the pan helps the cake set, making it easier to remove without breaking.

12. 12

    Carefully invert the cake onto the wire rack, lift off the pan, and allow it to cool completely before glazing or slicing.

    Ongeveer 1 uur

13. 13

    If making the glaze, whisk together the sifted powdered sugar, dark rum, and milk in a small bowl until smooth.

    Ongeveer 2 min

    Tip van de kok: Add more milk, a tiny bit at a time, if the glaze is too thick to drizzle.

14. 14

    Once the cake is completely cool, drizzle the glaze over the top.

    Ongeveer 1 min