Coconut key lime rum cake is a delicate and moist treat for every sweet tooth. The highlight of the cake is the sour lime zest and rum butter glaze layered with a creamy coconut frosting. And, beautiful cake decorations make it an eye candy. It is something that can bring a smile on anybody’s face. In short, it’s an easy, but beautiful cake that will shine bright on Sunday lunch tables.
Baking is a delight!
An Amazing Recipe with Simple Ingredients
For the Cake:
1 cup all purpose flour or white cake mix
1/2 cup sour cream
1/2 cup oil
1/4 cup key limejuice (fresh juice)
3/4 cup milk
2 tablespoons key lime zest
Pinch of kosher salt
For the Glaze:
1/4 cup sugar
1/4 cup butter (unsalted)
2 tablespoons key lime juice
1/2 cup light rum (flavored rum is a good choice)
For the Frosting:
1/2 cup vegetable shortening
1 teaspoon coconut extract
1/2 cup cream of coconut
1 teaspoon light rum
1/2 cup butter softened
4 cups powdered sugar
1/2 teaspoon salt
Fresh key lime sliced into pieces (2cm)
3/4 cup sweetened shredded coconut (dry roast it for intense flavor)
Preheat the oven to 350 degrees. Take 2 cake pans of 2-8 inches. Grease and dust with flour.. Well, doing it the traditional way is a great idea. But yes, every baker has their own secrets.
Switch on your cake mixer, pour your eggs, oil, sour cream, key lime, and beat them together. Now, add flour and beat it on at normal speed for 2 minutes.
Divide the entire batter into two greased pans evenly. Bake for 26 minutes, or until a toothpick comes out clean. After this, let the cake cool down on a rack. (You can buy baking supplies like a beautiful cake rack from stores that offer cake accessories)
Put some butter in a saucepan and heat it on low flame until melted. Beat sugar and key lime juice together. Cool down the butter and add the mix into it. Now, add a few shots of rum.
With the help of a fork or skewer, poke some holes all over the tops of the cakes in the pans. Carefully, drizzle the rum glaze over the cakes. Use a spatula to spread the glaze evenly.
Beat some unsalted butter into a creamy paste. Add a shot of rum, coconut extract, and some grains of kosher salt. And, beat these again.
Now, slowly add powdered sugar and coconut cream until everything it is mixed. Make the mixed light and fluffy.
With the help of a sharp knife, gently level the tops of each cake layer. Evenly spread the frosting on top of both cakes.
Add key lime slices and shredded coconut as cake decorations. After all, it should not only taste great, but also look amazing.
This recipe is inspired from the key lime cake recipe of Jocelyn Brubaker, a passionate baker, and food photographer.
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