posted by Linda in MO 02-23-101 2:42 PM
* Exported from MasterCook *
Coconut Cake with Caramel Rum Sauce
Recipe By :posted by Bev at Chyrel's
Serving Size : 0 Preparation Time :0:00
Categories : Cake
Amount Measure Ingredient -- Preparation Method
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Cake:
Vegetable oil spray
1 cup sugar
1/2 cup unsalted butter -- (1 stick) room temperature
1 tablespoon vanilla
1/2 teaspoon almond extract
2 large eggs
1 cup all purpose flour
1 teaspoon baking soda
3/4 cup sour cream
3/4 cup plus 2 tablespoons sweetened shredded coconut
1/4 cup cream of coconut (such as Coco Lopez)
Sauce:
1/2 cup sugar
1 tablespoon dark rum
2 tablespoons unsalted butter
1/2 cup whipping cream
For Cake: Preheat oven to 350º. Spray 9-inch-diameter springform pan with 2 3/4 inch-high sides with vegetable oil spray.
Using electric mixer, beat 1 cup sugar, 1/2 cup butter and vanilla and almond extracts in large bowl until fluffy. Beat in eggs 1 at a time.
Sift 1 cup flour and 1 teaspoon baking soda into medium bowl. Add to butter mixture and beat just until combined. Beat in sour cream 3/4 cup coconut and cream of coconut.
Pour cake batter into prepared pan. Sprinkle with remaining 2 tablespoons coconut. Bake until cake is golden brown and tester inserted into center of cake comes out clean. About 55 minutes. Transfer pan to rack and cool completely. Using small knife, cut around sides of pan. Release pan sides.
For sauce: Combine sugar and 2 tablespoons water in heavy small saucepan. Stir over low heat until sugar dissolves. Increase heat to high. Boil without stirring until syrup turns deep amber, brushing down sides of pan with wet pastry brush and swirling pan occasionally. Remove from heat.
Carefully add 1 tablespoon rum (mixture will bubble vigorously). Return pan to heat and bring to boil. Whisk in 2 tablespoons butter. Add 1/2 cup whipping cream and boil until sauce is reduce to 3/4 cup, abut 3 minutes. Remove from heat.
(Cake and sauce can be prepared 1 day ahead. Wrap cake tightly and store at room temperature. Refrigerate sauce. Rewarm sauce over low heat before using.)
Cut cake into wedges. Serve with warm caramel rum sauce.