Delicious Coconut Rum Cake with Lemon Curd and White Chocolate Ganache Recipe

Indulge in the tropical flavors of coconut and rum in this decadent cake topped with tangy lemon curd and rich white chocolate ganache. Perfect for special occasions or as a luxurious treat, this recipe combines sweet and citrusy flavors for a truly indulgent dessert experience.

Ingredients

• 2 cups all-purpose flour
• 1 cup shredded coconut
• 1/2 cup unsalted butter, softened
• 1 1/2 cups granulated sugar
• 4 large eggs
• 1/2 cup coconut milk
• 1/4 cup rum
• 1 tsp vanilla extract
• 1 tsp baking powder
• 1/2 tsp salt
• 1 cup lemon curd
• 1 cup white chocolate chips
• 1/2 cup heavy cream

Directions

1. Preheat the oven to 350°F and grease a 9-inch cake pan.
2. In a bowl, combine flour, shredded coconut, baking powder, and salt. Set aside.
3. In another bowl, cream butter and sugar until light and fluffy. Add eggs one at a time, mixing well after each addition.
4. Stir in coconut milk, rum, and vanilla extract. Gradually add in the dry ingredients and mix until well combined.
5. Pour the batter into the prepared cake pan and bake for 40-45 minutes or until a toothpick inserted into the center comes out clean.
6. Let the cake cool completely before slicing it in half horizontally.
7. Spread lemon curd on the bottom layer and place the top layer back on top.
8. In a small saucepan, heat heavy cream until simmering. Pour over white chocolate chips in a bowl and let it sit for a minute. Stir until smooth.
9. Pour the white chocolate ganache over the top of the cake, allowing it to drip down the sides.
10. Chill the cake in the refrigerator for at least 30 minutes before serving. Enjoy!

Interesting Facts