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Coconut-Rum Cake with Lemon Curd and White Chocolate Ganache
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Prep Time:
60 minutes
Cook Time:
60 minutes
Total Time:
180 minutes
Impressive lemon-coconut cake with toasted coconut and white chocolate ganache topping. Delicious and worth the effort!
Ingredients:
  • 3 cups cake flour
  • 1 tablespoon baking powder
  • 5 large eggs, at room temperature
  • 0.66666668653488 cup full-fat coconut milk
  • 0.66666668653488 cup heavy cream
  • 1 teaspoon vanilla extract
  • 1 cup unsalted butter, at room temperature
  • 0.75 cup white sugar
  • 1 tablespoon cornstarch
  • 3 large eggs
  • 2 large egg yolks
  • 0.5 cup fresh lemon juice
  • 1 tablespoon lemon zest
  • 3 tablespoons unsalted butter
  • 0.5 cup white sugar
  • 4 teaspoons cornstarch
  • 1 large egg
  • 1 large egg yolk
  • 1 cup full-fat coconut milk
  • 2 tablespoons unsalted butter
  • 1 teaspoon coconut-flavored rum (such as Malibu®)
  • 0.25 cup white sugar
  • 0.5 fluid ounce coconut-flavored rum (such as Malibu®)
  • 0.33333334326744 cup heavy cream
  • 4 tablespoons unsalted butter
  • 2 tablespoons light corn syrup
  • 1 fluid ounce coconut-flavored rum (such as Malibu®)
  • 9 ounces white chocolate melting wafers (such as Ghirardelli®)
  • 1 cup toasted sweetened flaked coconut
Instructions:
  • Preheat the oven to 350°F (175°C) while you generously grease and lightly flour three 9-inch metal cake pans.
  • In a bowl, sift together cake flour, baking powder, and salt. Set aside. In a separate small bowl, whisk eggs, coconut milk, heavy cream, and vanilla extract until fully combined.
  • In a big bowl, cream together butter and sugar until fluffy, occasionally scraping down the sides. Gradually add 1/3 of the flour mixture on low speed. Then add half of the milk mixture and mix until well combined. Repeat with remaining ingredients, finishing with the last of the flour mixture. Remember to scrape down the sides of the bowl after each addition. Mix on medium speed for about 1 minute until fully blended. Divide the batter evenly among the cake pans.
  • Bake in the preheated oven for 30 to 40 minutes until a toothpick inserted into the center comes out clean and cakes start to pull away from the sides. Let them cool in the pans for 5 to 10 minutes before flipping onto a cooling rack to cool completely for about 30 minutes.
  • While the cakes are cooling, prepare the lemon curd. Combine the sugar and cornstarch in a small bowl, then mix well and set it aside. In another small bowl, whisk the whole eggs and egg yolks together, then set aside.
  • In a small saucepan, gently heat lemon juice and zest until just hot. Add sugar and cornstarch mixture all at once, stirring to combine. Simmer while stirring constantly. Gradually whisk a bit of the lemon mixture into the eggs. Pour the egg mixture back into the saucepan. Cook and stir until thickened, about 5 to 10 minutes.
  • Take the curd off the heat and incorporate the butter until smooth. If needed, strain the curd and transfer to a small bowl. Cover the surface with plastic wrap and refrigerate for at least 20 minutes.
  • Prepare the pastry cream by combining sugar and cornstarch in a small bowl. In another bowl, whisk together the egg and egg yolk until fully combined.
  • In a small saucepan, gently warm the coconut milk until it simmers. Stir in the sugar-cornstarch blend and whisk until smooth and sugar dissolves. Gradually whisk some of the warm milk into the eggs to temper. Pour the mixture back into the saucepan and cook, stirring continuously, until thickened, for 3 to 5 minutes.
  • Take the pastry cream off the heat and whisk in butter and coconut rum until smooth. Strain if needed, then cover with plastic wrap and chill in the fridge for approximately 20 minutes.
  • In a medium saucepan, bring sugar, water, and rum to a lively boil. Let it bubble for 1 minute, then take it off the heat to cool for 15 to 20 minutes.
  • To make the ganache, simmer heavy cream, butter, corn syrup, and rum in a saucepan. Pour the hot mixture over chocolate, let it sit for 5 to 10 minutes, then stir until smooth. Cool for 5 to 10 minutes until lukewarm.
  • If necessary, trim tops of cake layers flat. Place one cooled cake layer on a serving plate. Brush with half of the simple syrup, cover with half of the pastry cream, then spoon lemon curd on top and spread carefully. Repeat with the second layer using remaining syrup, pastry cream, and curd. Gently place the third cake layer on top. Frost the cake with ganache and sprinkle toasted coconut on the sides and top.

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