Saturday, June 26, 2010

Coconut Blackberry Rum Cake

This yellow cake combines the flavor of coconut with blackberries to make a tasty, sweet treat that everyone will love.  It's almost as fun to bake from scratch as it is to eat the food afterwards.


  • Cake
    • 1 1/4 cups flour
    • 1 1/2 tsp baking powder
    • 1/4 tsp salt
    • 4 large eggs
    • 3 egg yolks
    • 1 1/2 cup sugar
    • 1 tsp vanilla
    • 3/4 cup butter, melted
    • 3/4 cup cream of coconut
  • Coconut
    • 2 cups flaked coconut
    • 2 tbsp confectioner's sugar
    • 5 tbsp cream of coconut
  • Frosting
    • 3 tbsp cream cheese, softened
    • 3 tbsp cream of coconut
    • 2 tbsp dark rum
    • 3/4 tsp vanilla
    • 2 tbsp cream
    • 2 - 2 1/2 cups confectioner's sugar
    • 8oz blackberries


  1. Grease 9-inch round cake pan.  Line bottom with parchment paper and grease paper.
  2. Mix flour, baking powder, and salt.
  3. In separate bowl, combine eggs, egg yolks, sugar, and vanilla.  Combine both mixtures.  Pour into cake pan.
  4. Bake at 350ºF for 45 minutes.
  5. Cool in pan for 10 minutes.  Remove from pan (flip upside down).  Brush cream of coconut liberally on top and sides of cake.  Allow to soak in and then brush more on.  You can also brush some rum onto the cake if you want.
  6. Combine coconut, sugar, and cream of coconut.  Bake in over for 7-10 minutes.  Remove from heat and set aside.
  7. Combine all ingredients for icing.  Adjust confectioner's sugar to make it a thin consistency.
  8. Ice top of cake, allowing icing to drip down sides.  Arrange coconut on top.  Line sides with blackberries.

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