Coconut-Rum Cake with Lemon Curd and White Chocolate Ganache

This Coconut-Rum Cake with Lemon Curd and White Chocolate Ganache is a decadent and delicious dessert that is sure to impress.

Combining the sweetness of coconut, the tartness of lemon curd, and the richness of white chocolate ganache, this cake is a flavor explosion that will tantalize the taste buds.

The moist and fluffy cake is infused with a hint of rum, adding a unique flavor that will have everyone asking for seconds.

The creamy lemon curd and smooth white chocolate ganache are the perfect accompaniment to the cake, creating a delectable treat that is sure to be a hit.

Timing For Coconut-Rum Cake with Lemon Curd and White Chocolate Ganache

Prep Time: 10 minutes

Cook Time: 40 minutes

Total Time: 50 minutes

Servings: 8

Yield: 8 slices of cake

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Image Credit: www.allrecipes.com

Ingredients

Cake:

-1/2 cup (1 stick) unsalted butter, softened

-1/2 cup vegetable shortening

-2 cups granulated sugar

-4 large eggs

-2 teaspoons pure vanilla extract

-1/2 cup dark rum

-3 cups all-purpose flour

-2 teaspoons baking powder

-1 teaspoon baking soda

-1 teaspoon salt

-1/2 teaspoon ground cinnamon

-1/2 teaspoon ground nutmeg

-1/2 teaspoon ground allspice

-1/2 teaspoon ground cloves

-1/2 teaspoon ground ginger

-1 cup buttermilk

-1 cup sweetened shredded coconut

Lemon Curd:

-1/2 cup fresh lemon juice

-1/3 cup granulated sugar

-3 large egg yolks

-2 tablespoons unsalted butter

-1/4 teaspoon salt

White Chocolate Ganache:

-8 ounces white chocolate, chopped

-1/2 cup heavy cream

-1 tablespoon light corn syrup

Directions

1. Preheat oven to 350°F (175°C). 

To make a Coconut-Rum Cake with Lemon Curd and White Chocolate Ganache, the first step is to preheat the oven to 350°F (175°C). Then, grease and flour a 9-inch (23 cm) cake pan.

2. In a medium bowl, whisk together the flour, baking powder, baking soda, and salt.

In a medium bowl, whisk together the flour, baking powder, baking soda, and salt. In a separate bowl, cream together the butter and sugar until light and fluffy. Beat in the eggs one at a time, then stir in the coconut extract and rum.

3. In a large bowl, cream together the butter and sugar until light and fluffy.

In a large bowl, cream together the butter and sugar until light and fluffy. Next, add the eggs one at a time, mixing until fully incorporated.

In a separate bowl, whisk together the flour, baking powder, baking soda, and salt. Slowly add the dry ingredients to the wet ingredients, alternating with the coconut milk.

4. Beat in the eggs one at a time, then stir in the coconut extract and rum.

Beat in the eggs one at a time, then stir in the coconut extract and rum. Slowly add the dry ingredients to the wet ingredients, stirring until just combined.

Divide the batter between the two prepared pans and bake for 25-30 minutes, or until a toothpick inserted into the center comes out clean.

5. Gradually add the dry ingredients to the wet ingredients.

In a third bowl, beat together the eggs and sugar until light and fluffy. Gradually add the dry ingredients to the wet ingredients and mix until just combined.

6. Pour the batter into the prepared pan and bake for 30-35 minutes.

Finally, pour the batter into the prepared pan and bake for 30-35 minutes, or until a toothpick inserted into the center comes out clean. Allow the cake to cool in the pan for 10 minutes before transferring it to a wire rack to cool completely.

7. Allow the cake to cool in the pan for 10 minutes.

Once the cake is done baking, allow it to cool in the pan for 10 minutes before transferring it to a wire rack to cool completely. Once the cake is cooled, it is ready to be filled and frosted with the lemon curd and white chocolate ganache.

8. Meanwhile, prepare the lemon curd.

Meanwhile, prepare the lemon curd. In a medium saucepan, whisk together the sugar, lemon juice, and egg yolks. Cook over medium heat, stirring constantly, until the mixture thickens and coats the back of a spoon, about 8-10 minutes.

Remove from heat and stir in the butter, one tablespoon at a time, until completely melted. Strain the curd through a fine mesh sieve into a bowl and cover with plastic wrap, pressing the wrap directly onto the surface of the curd. Refrigerate until chilled.

9. Once the cake is cooled, spread the lemon curd over the top of the cake.

Once the Coconut-Rum Cake with Lemon Curd and White Chocolate Ganache is cooled, it’s time to spread the lemon curd over the top. Start by spooning the lemon curd into the center of the cake and then spread it out evenly with a spatula.

Make sure to cover the entire top of the cake, including the sides. If desired, you can use a pastry bag to pipe the lemon curd around the edges of the cake.

Once the lemon curd is spread evenly, refrigerate the cake for at least an hour to allow the lemon curd to set. After the lemon curd is set, it’s time to make the white chocolate ganache. Place the white chocolate chips in a heat-proof bowl and set aside.

10. heat the cream in a small saucepan over medium heat.

To make the white chocolate ganache, heat the cream in a small saucepan over medium heat until it just begins to simmer. Remove from the heat and add the white chocolate. Let sit for 5 minutes, then stir until smooth. Let cool to room temperature.

To assemble the cake, place one cake layer on a cake stand or plate. Spread the lemon curd over the top and top with the second cake layer. Spread the white chocolate ganache over the top and sides of the cake. Decorate with toasted coconut flakes, if desired.

11. Remove from heat and add the chopped white chocolate. 

Once it is hot, remove the pan from the heat and add the chopped white chocolate. Stir until the chocolate is melted and the mixture is smooth. If necessary, you can return the pan to the heat for a few seconds to help the chocolate melt.

Image credit: www.whitesugar.com

12. Allow the ganache to cool slightly before pouring over the cake.

Slowly pour the ganache over the cake, making sure to cover the top and sides. Use a spatula to spread the ganache evenly. Allow the ganache to cool and set for at least an hour before serving.

13. Allow the ganache to set before serving. Enjoy!

Pour the hot cream over the white chocolate and stir until the chocolate is melted and the mixture is smooth. Allow the ganache to cool for 10 minutes before pouring over the cakes. Finally, allow the ganache to set before serving. Enjoy!

Nutrition Facts (per serving)

Nutrition Facts

Serving Size: 1 Slice

Calories: 627

Total Fat: 27g

Saturated Fat: 16g

Trans Fat: 0g

Cholesterol: 97mg

Sodium: 189mg

Total Carbohydrates: 84g

Dietary Fiber: 2g

Sugars: 59g

Protein: 6g

How To Make COCONUT BEACH CAKE With COCONUT CAKE, Buttercream, LEMON CURD and SUGAR SAND!

Special Tips

    1. Make sure to use fresh coconut and grate it finely for the best texture.
    2. To get the most out of the rum flavor, use a high quality dark rum.
    3. To ensure the lemon curd is smooth and creamy, be sure to whisk it constantly while cooking.
    4. When making the white chocolate ganache, use a double boiler to melt the chocolate slowly and avoid burning.
    5. Chill the cake in the refrigerator for at least an hour before serving for a firmer texture.

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