Cream of Coconut Cake With Chocolate-Coconut Glaze

"One 15-ounce can of cream of coconut is just enough to make this simple, rich cake and glaze. Use coconut extract in the cake if you like a strong coconut flavor, or leave it out if you want a more subtly perfumed coconut cake. From the cookbook Cake Keeper Cakes by Lauren Chattman; posted at"
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Ready In:
1hr 15mins




  • Preheat the oven to 350ºF. Grease a 9-inch round cake pan and dust with flour.
  • Combine the flour, baking powder, and salt in a medium bowl.
  • Combine the butter and sugar in a large mixing bowl and cream with an electric mixer on medium-high speed until fluffy, about 3 minutes, scraping down the sides of the bowl once or twice as necessary.
  • With the mixer on medium-low speed, add the eggs, one at a time, scraping down the sides of the bowl after each addition. Stir in the vanilla and coconut extract (if you are adding it).
  • Turn the mixer to low speed and add half of the flour mixture. Stir in 1/2 the cream of coconut. Stir in the remaining flour mixture until just combined.
  • Scrape the batter into the prepared pan and smooth the top with a rubber spatula. Bake until the cake is golden brown and a toothpick inserted into the center comes out clean, 45 to 55 minutes. Let the cake cool in the pan for about 10 minutes; invert it onto a wire rack to cool completely.
  • Make the glaze: Whisk together the remaining cream of coconut and cocoa until smooth. Place the cake, still on the rack, on a rimmed baking sheet. Pour the glaze over the cake, letting it drip down the sides.
  • Store uneaten cake in a cake keeper or wrap in plastic and store at room temperature for up to 2 days.

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<p>I love to cook, but hate to measure ... so I pretty much guess at everything &nbsp; :) &nbsp;</p> 114807933"
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