sundays in the kitchen: a lemon-glazed coconut rum cake
I tend to spend Sundays in the kitchen. The day starts with, of course, a more elaborate breakfast: last week it was apple cider doughnuts; today, French toast. I move on to making stock with the scraps of the week's vegetables that I've kept in the freezer, and then I make beans and brown rice for a veggie burger base that I'll combine with onion and whatever other vegetables are handy. It keeps in the fridge all week, an on call lunch or even a great breakfast taco filling when crumbled up with shredded potatoes, onion, and jalapeño.
And of course, I like to bake something. Yesterday, I wanted cake. I came up with the idea of doing a coconut Bundt cake that I'd brush with rum simple syrup and coat in lemon glaze. I topped it with a healthy dose of toasted coconut.
88 g virgin coconut oil
200 g sugar
1 ¼ C coconut milk (room temperature)
¼ C almond milk (room temperature)
1 t vanilla extract (or use 1 t aged rum, if you have it)
1 t almond extract
193 g flour
½ t baking soda
½ t baking powder
¼ t salt
84 g shredded unsweetened coconut (plus about 3 T for toasting)
1/4 cup sugar
1/4 cup water
1/2 tablespoon white rum
1 cup confectioner's sugar
juice of 1/2 lemon (use more or less to taste)
1. Preheat the oven to 350 degrees and coat the inside of the Bundt pan with coconut oil (you can also use a 9-inch cake pan or loaf pan).
2. Make the cake. Melt the coconut oil over a double boiler or in the microwave. Combine all the wet ingredients plus sugar in one mixing bowl, mixing well. Measure all dry ingredients (except coconut) into a separate bowl; whisk well to combine. Pour the dry ingredients into the wet and whisk until there are no lumps. Fold the shredded coconut into the batter and pour into the pan. Bake for about 40 minutes, until its edges are golden brown. Let cool completely in the pan before removing.
3. Make the rum simple syrup. While the cake bakes, in a small saucepan over medium heat, combine the water, sugar, and rum. Let it simmer and swirl it occasionally until all the sugar dissolves. Remove from heat.
4. Make the lemon glaze. Sift the confectioner's sugar and whisk together with the lemon juice until smooth.
5. Toast the coconut in a small pan over medium heat. Move it continually, as once it begins to brown it will do so rapidly. Once it is evenly browned, remove from heat.
6. When the cake is completely cooled and removed from the pan, use a pastry brush to coat it with the rum simple syrup (there will be leftover syrup). Pour the lemon glaze over the cake and sprinkle generously with toasted coconut.