Bahamian Rum Cake #ProgressiveEats

• Refrigerated

  • 1 Egg white, large
  • 3 Egg yolks, large

• Baking & Spices

  • 1/4 tsp Baking powder
  • 1/8 tsp Baking soda
  • 1 1/4 cups Cake flour
  • 1/2 tsp Salt
  • 1 1/16 cup Sugar
  • 1/2 tbsp Vanilla extract
  • 1/2 cup White sugar

• Oils & Vinegars

  • 1 1/2 tbsp Vegetable oil

• Nuts & Seeds

  • 1/4 cup Coconut flakes, sweetened

• Drinks

  • 2 tbsp Pineapple juice

• Dairy

  • 5 tbsp Butter, unsalted
  • 1/4 cup Butter
  • 1/4 cup Buttermilk

• Beer, Wine & Liquor

  • 3/8 cup Rum, dark or light

Found on theredheadbaker.com

Description

Directions

• Preheat oven to 350°F. Grease a 6-cup bundt pan with cooking spray, then add the 1/4-cup sugar to the inside of the pan and gently tap and turn it around until the inside of the pan is coated in sugar.
• In the bowl of a stand mixer, stir together the flour, baking powder, salt, baking soda, and 3/4 cup sugar with the paddle attachment.
• In a separate bowl, whisk together the melted butter, buttermilk, rum, oil, vanilla, and yolks until combined.
• In a third bowl, beat the egg white at medium-high speed until foamy. Blend in the remaining 1 tbsp of sugar. Beat until stiff peaks form and set aside.
• Gradually pour the butter mixture into the flour mixture and mix on medium-low speed until just combined. Remove the bowl from the stand mixer.
• Fold the whipped egg white into the cake batter until no streaks remain. Pour the batter evenly into the prepared bundt pan and bake for 30 to 35 minutes, until a toothpick inserted in the middle of the cake comes out clean.
• While the cake is baking, spread the coconut flakes on a baking sheet. Place them in the oven with the cake during the last five minutes of baking time. Check them frequently.
• Transfer the cake and the pan of toasted coconut to cooling racks and let cool for at least 15 minutes.
• Make the rum sauce: Whisk together the sugar, butter, and water in a medium saucepan. Bring to a boil over medium-high heat and continue to boil for one minute. The mixture should be thick but still pourable. Remove from the cooktop and carefully stir in rum (fumes from the bottle can ignite).
• Once the cake has cooled slightly, poke holes all over its surface with a toothpick or skewer. Pour about half of the rum sauce over the cake. Let it rest 5-10 minutes, until the sauce is absorbed. Carefully tip the cake onto a serving platter and drizzle the remaining sauce over the cake. Immediately sprinkle the toasted coconut over the cake, so it will adhere to the sauce. Cover until ready to serve.