RICHMOND, Va. – Pastry Chef Extraordinaire Leanne Fletcher from Big Herm’s Kitchen and Catering, was back in the kitchen to teach us how to create her heavenly homemade Coconut Rum Cake. For more information you can visit http://www.bighermskitchenrva.com
Coconut Rum Cake
3 cups flour
2 tsp baking powder
1 tsp baking soda
dash of salt
1 cup softened butter
2 cups sugar
4 eggs
1 cup buttermilk
2 tsp vanilla
4 tbsp coconut rum
Coconut Icing
2 sticks butter, softened
8 cups powdered sugar
1 cup milk
2 tsp vanilla
2 tbsp coconut run
14 oz coconut flake, unsweetened
Cake:
• Preheat oven to 350 degrees
• prepare (3) 9 inch cake pans with butter and flour
• combine flour, baking powder and baking soda in a large bowl
• cream butter and sugar
• add eggs, 1 at a time
• add flirt mixture and buttermilk, turn mixer on HIGH for 2 minutes
• add vanilla and beat well
• divide into pans and bake for 25-30 minutes
Icing:
• whip butter
• slowly add sugar, beating well after each addition
• set on low speed, add in milk
• then, beat on high for a few minutes
• add vanilla and coconut rum until smooth
• frost cake and sprinkle with coconut flakes
