Coconut Rum Cake With Lemon Curd And White Chocolate Ganache Recipe

Coconut Rum Cake With Lemon Curd And White Chocolate Ganache Recipe. In a medium bowl toss together sugar and lemon zest until combined. Sift cake flour, baking powder, and salt for cake into a bowl and set aside.

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Pour hot cream mixture over chocolate and let sit for 5 to 10 minutes. 1/2 cup myers or dark rum. Allow to cool to lukewarm, 5 to 10 minutes.

Sift Cake Flour, Baking Powder, And Salt For Cake Into A Bowl And Set Aside.

Grease and flour a bundt cake pan. Trim tops of cake layers to be flat, if needed. It doesn't get much more decadent than that, folks.

In A Large Bowl Whisk Together Flour, Baking Powder, Baking Soda, And Salt.

Pour hot cream mixture over chocolate and let sit for 5 to 10 minutes. For the ganache, combine heavy cream, butter, corn syrup, and rum in a small saucepan. Allow to cool to lukewarm, 5 to 10 minutes.

Whisk In Olive Oil And Butter.

In a medium bowl toss together sugar and lemon zest until combined. Sprinkle half of the nuts over the bottom of pan. 1/2 cup myers or dark rum.

Whisk Eggs, Coconut Milk, Heavy Cream, And Vanilla Extract Together In A Small.

Add eggs and whisk well until combined. Preheat the oven to 350 degrees f (175 degrees c). Place 1 cooled cake layer onto a serving plate.

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