Coconut rum creme strawberry cake
A moist, dense cake soaked in coconut rum goodness and topped with rum-infused cream frosting.
1 and 2/3 cups flour
1/2 tsp or 1oz strawberry-flavored gelatin
1 tsp baking powder
Pinch of salt
1 cup sugar
4 whole ripe strawberries
1/3 cup butter, softened
1 tsp vanilla
For the syrup:
Reserved strawberry puree
1 tsp sugar
1/4 cup warm water
2 Tbsp coconut rum
For the frosting:
1 cup whipping cream
2 tsp cream cheese
1 Tbsp confectioners sugar
1 tsp Coconut rum
Strawberries and Sweetened coconut flakes to decorate
Sift the flour, baking powder, gelatin and sugar together. Set aside. Preheat the oven to 350 degrees F (175 degrees C). Grease and flour two 4-inch round cake pans. Dice the strawberries, add a teaspoon of sugar, and microwave it for a minute. Then puree it in a blender with about 1/4 cup water, set aside.
In a large bowl, cream together the butter, sugar until light and fluffy. Add the eggs, vanilla and beat until light and airy.
Slowly add in the sifted flour into the batter. Reserve about 1/4 cup of the strawberry puree to soak the cake and pour the remaining into the batter. Stir just enough to combine. Divide the batter evenly between the prepared pans. Bake for 25 to 30 minutes in the preheated oven, or until a skewer or toothpick inserted into the center of the cake comes out clean. Allow the cakes to cool completely before they can be soaked.
Prepare the syrup:
Combine the reserved strawberry puree and the other ingredients. Stir well until the sugar dissolves. Sprinkle the warm syrup over the cake. Let it soak for about 20 minutes before it can be frosted.
Prepare the frosting:
In a bowl whisk the cream cheese and sugar together. Add in the whipping cream and coconut rum; beat on low speed until it is fluffy and forms peaks. Frost the cake, and top it with whole strawberries and coconut flakes.
Refrigerate overnight or a couple of hours before it is served. Serve at room temperature. Enjoy!
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