Easter has always been my favorite holiday. It of course has religious meaning, but for me it signifies the end of winter and the coming of summer. By the time Easter is here the sun has found its place in the sun and I am enjoying the first warm rays on my skin. As an adult I don’t have three months off to enjoy doing nothing, but the idea of summer’s freedom still seems to be present.
My mother is a natural hostess and it seems as if she has hosted about 24 of my twenty-something Easters. We would spend days in the kitchen making cakes, pies, and prepping a ham (I was always in charge of coloring the coconut). I, of course, have had Easter on my mind for weeks already and have something really great to share with you. I have come up with the most amazing cake I have ever eaten. I love coconut and it seems to go hand and hand with Easter so I’ve come up with the best coconut cake recipe ever with coconut rum.
The cake itself is a dense, golden cake that isn’t too sweet. It is lightly flavored with coconut extract. It is baked in the oven until all the edges are toasted and then brushed with a little coconut rum.
The bitterness of the rum is so yummy against the sweetness of the coconut. Between the layers I put a coconut icing and coconut flakes. After icing the cake I top it with toasted coconut. Any extra toasted coconut is great sprinkled on a slice. It adds a little crunch.
This coconut cake has a great balance of sweetness without being overly coconut. Its flavors seem to peak the day after it is made and assembled. I hope this Easter you can enjoy a slice while sitting in the sun and dreaming of summer’s freedom.
Coconut Cake | Best Cake Ever
Ingredients
- 1 Cup shortening
- 2 Cups sugar
- 5 eggs, separated
- 3 Cups flour
- 1 Cup milk
- 1 Tablespoon baking powder
- 1/2 teaspoon salt
- 1/2 teaspoon almond extract
- 1 1/2 Tablespoons coconut extract
- 2 Tablespoons coconut rum
Cooking Directions
- Preheat oven to 375. Separate eggs. Whisk egg whites until stiff peaks form. Set aside. In large bowl beat shortening and sugar until smooth. Add egg yolks one at a time. Add almond and coconut extract and mix to combine.
- In medium bowl combine flour, salt, and baking powder. Slowly add flour mixture to shortening mixture in intervals with milk. Fold in egg whites until combined.
- Pour into greased and floured 8 or 9 inch pans. Bake for 35-40 minutes until set and a toothpick insterted comes out clean. Let cool on wire rack. Once cooled, brush each layer with one tablespoon of coconut rum.
Coconut Icing
Ingredients
- 1 Cup shortening
- 5 Cups powdered sugar
- 1/4 Cup milk
- 1/4 teaspoon almond extract
- 1 1/2 teaspoon coconut extract
- 1 3/4 cup coconut flakes
Cooking Directions
- Toast one cup of coconut on a cookie sheet in oven at 400. Keep an eye out so it doesn't burn. This step only takes a few minutes.
- Beat shortening until smooth. Slowly add sugar alternating with milk. Beat until smooth. Add additional milk or sugar as necessary. Mix in almond and coconut extracts.
- To assemble cake place one rum brushed layer on cake stand. Spread heavily with icing. Sprinkle on 3/4 cup of untoasted coconut. Add top layer and complete icing. Sprinkle top with toasted coconut. Add coconut to sides. Add a lime twist for extra style! Dig in!
