Name: Coconut Rum Cake
Cook time: 45 min
Total time: 2 1/2 hr
Yield: Makes 8 servings
Ingredients: 1 1/4 cups all-purpose flour; 1 1/2 teaspoons baking powder; 1/4 teaspoon salt; 4 large eggs plus 3 large yolks; 1 1/2 cups sugar; 1 teaspoon pure vanilla extract; 1 1/2 sticks unsalted butter, melted and cooled; 3/4 cup well-stirred sweetened cream of coconut such as Coco López; 1 medium coconut; 2 teaspoons confectioners sugar; 3 tablespoons cream cheese, softened; 3 tablespoons well-stirred sweetened cream of coconut; 1 tablespoon dark rum; 3/4 teaspoon pure vanilla extract; 2 to 3 tablespoons heavy cream; 1/2 cup confectioners sugar; Equipment: a 9-inch round cake pan (2 inches deep); an adjustable-blade slicer

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Coconut Rum CakeRoland Bello

Though the presentation of this cake— all white-glazed and topped with undulating ribbons of toasted coconut—will take everyone's breath away, we promise that it will only get better from there. (And the cake's rich, coconutty, rum-nipped flavor will never hint that it was a one-bowl effort.)

Cooks' notes:

Cake can be baked 1 day ahead and soaked with cream of coconut, then kept in an airtight container at room temperature.
Cake can be iced 2 hours ahead.
Coconut slivers can be made 1 day ahead and kept in an airtight container at room temperature.

Recipe notes

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