Coconut Cake

For something to be called a coconut cake, you might expect the flavour to announce itself in ALL CAPS as though it had been played on by the house band. This cake however plays it a little more low-key, making an introduction that's more of a gentle tap on the shoulder. Maybe it's more of an 'agreeable coconut cake' or 'pardon me coconut cake'?

Be that as it may, it still tastes great. The cake itself has a soft, light crumb with coconut subtly blended throughout the cake and small hits of citrus and a hint of spice from the rum. If you want to bring out the flavour of the dessicated coconut, toast it a shallow pan on a low heat and mix occasionally until golden brown, cooling completely before you drop it in to your mix. Adding coconut cream in place of regular dairy weaves additional flavour throughout the cake as well as keeping it moist and fluffy.

This cake isn't too sweet, so feel free to dress it up with coconut flakes, buttercream (just swap the milk for coconut milk), cream cheese frosting or citrus icing.