Jamaican-inspired Coconut Rum Cake

Ingredients

• 4 cups organic all-purpose flour
• 1 1/2 cups organic cane sugar
• 1 cup unsalted butter, softened at room temp.
• 2 1/2 tsps baking powder
• 2 tsps rum extract ((You can sub with 1/4-1/2 cup actual rum; Wray & Nephew is the best!))
• 1 tsp coconut extract
• Pinch of sea salt
• 4 large organic eggs, at room temp.
• 1/3 cup vegetable oil ((You can also use coconut oil))
• 1 1/2 cups dairy-free "buttermilk: milk + 1 tablespoon lemon juice or apple cider vinegar
• 1 (14 oz.) can full-fat coconut milk
• 5 large egg yolks, room temperature
• 3 Tbsps cornstarch
• 1/3 cup organic cane sugar
• 1/2 cup shredded coconut, sweetened
• 1 Tbsp unsalted butter
• 1-2 tsps coconut extract, optional
• 1 tsp vanilla extract
• 5 cups organic powdered sugar, sifted
• 1 cup unsalted butter, softened at room temp.
• 1 tsp rum extract ((You'd need about 2 Tbsps of actual rum, if using; reduce based on preference))
• 1/2 tsp coconut extract, optional ((You can omit for less coconut flavor))
• 3-4 Tbsps full-fat coconut milk
• Coconut flakes, sweetened

Instructions

1. 1

   --- TO MAKE THE CAKE: ---

2. 2

   Begin by preheating your oven to 350 degrees Fahrenheit. Lightly grease (with butter) AND line with parchment paper the bottoms of TWO 8 or 9-inch cake pans (for thicker layers) or THREE 6-inch cake pans.

3. 3

   In a bowl, whisk together the milk and lemon juice and set aside for 5-10 minutes until everything "activates" to create the dairy-free "buttermilk".

4. 4

   In a large bowl, whisk together both the flours, baking powder, and salt until combined.

5. 5

   In a bowl, add the butter and sugar, beating them together using a hand-mixer (on high-speed), until pale and fluffy, about 2-3 minutes.

6. 6

   Add the eggs (one at a time) followed by the rum + coconut extracts, and oil, mixing until combined. On low-speed, add in the dry ingredients followed by the buttermilk and continue to mix until combined and the batter is smooth, about 3-4 minutes. NOTE: The batter should be thick, yet slowly run off the whisk once lifted.

7. 7

   Divide the batter evenly into each of the cake pans and bake for 30-35 minutes, or until a toothpick or butter knife comes out clean when tested in the centers.

8. 8

   Remove cakes from the oven and let them rest in the pan for 10 minutes or so before removing the cakes and placing them onto a cooling rack to fully cool. NOTE: Let them cool for at least 1-2 hours in a cool place.

9. 9

   --- TO MAKE THE COCONUT CUSTARD: ---

10. 10

    In a saucepan over medium-high heat, bring the coconut milk to a boil and then reduce heat to medium-low to bring to a simmer, whisking constantly to prevent burning.

11. 11

    In a bowl, whisk together the egg yolks, sugar, and cornstarch, until smooth.

12. 12

    To prevent scrambling the eggs, slowly pour about 1/3 of the hot coconut milk into the egg mixture while whisking constantly until smooth.

13. 13

    Return the entire egg mixture to the saucepan and cook over medium-low heat, stirring constantly, until it bubbles and thickens to a pudding-like consistency, about 4-5 minutes.

14. 14

    Remove from heat and whisk in the butter, vanilla, coconut extract, and shredded coconut (if using) until smooth. NOTE: If you prefer a smoother texture for your custard, simply strain the custard through a mesh or strainer to omit coconut bits.

15. 15

    Pour the custard into a bowl, cover with plastic wrap directly touching the surface of the custard to prevent a skin from forming, and refrigerate until completely cold----about least 2 hours (minimum).

16. 16

    --- MAKE THE BUTTERCREAM FROSTING: ---

17. 17

    Simply beat the butter in the bowl of an electric mixer (or using a hand-mixer) on medium-high speed, until smooth and pale. Add in the powdered sugar, coconut extract, rum, and coconut milk, continuing to mix on medium-speed until you reach the desired consistency—-smooth and fluffy. NOTE: Add more milk (1 tablespoon at a time if too thick) or powdered sugar (for more thickness).

18. 18

    --- ASSEMBLY: ---

19. 19

    Place the first cake layer on your cake stand and evenly cover the top with coconut custard and a handful of coconut flakes (if desired). Now, top with 2nd layer and add more coconut custard atop that layer. Lastly, top with final layer and add the buttercream frosting, spreading it over the tops and sides of cake, evenly and thinly. NOTE: you can also do a "crumb coat" with the buttercream, let the cake refrigerate for 1-2 hours and then add final layer of buttercream for a more cleaner look + feel.

20. 20

    Once fully frosted, add small little designs of the buttercream using a piping bag + tip around the sides and top of cake. Top with coconut flakes, as desired.

21. 21

    Slice and enjoy!

22. 22

    Bon Appetit!