Coconut Rum Cake with Lemon Curd and White Chocolate Ganache

Follow our step-by-step guide on how to make Coconut Rum Cake with Lemon Curd and White Chocolate Ganache.

1. Step 1

   Preheat your oven to 350°F (175°C). Grease and lightly flour three 9-inch round cake pans.

2. Step 2

   In a bowl, sift together the cake flour, baking powder, and salt. Set aside.

3. Step 3

   In a separate bowl, whisk together the eggs, coconut milk, heavy cream, and vanilla extract until well combined.

4. Step 4

   In a large mixing bowl, cream the sugar and butter together until light and fluffy, scraping down the sides as needed.

5. Step 5

   Gradually add 1/3 of the flour mixture to the butter mixture, mixing on low speed until just incorporated. Then add 1/2 of the milk mixture and mix until combined. Repeat this process, ending with the remaining flour mixture, mixing at medium speed until fully incorporated, about 1 minute.

6. Step 6

   Divide the batter evenly among the prepared cake pans.

7. Step 7

   Bake in the preheated oven for 30 to 40 minutes, or until a toothpick inserted into the center comes out clean and the cakes start to pull away from the sides of the pans. Allow the cakes to cool in the pans for 5 to 10 minutes before inverting them onto a cooling rack to cool completely, about 30 minutes.

8. Step 8

   While the cakes cool, prepare the lemon curd. In a small bowl, mix together the sugar and cornstarch. In another bowl, whisk the whole eggs and egg yolks together.

9. Step 9

   In a small saucepan, heat the lemon juice and zest over medium-low heat until hot. Add the sugar-cornstarch mixture all at once and bring to a simmer, stirring constantly. Temper the eggs by whisking some of the hot lemon mixture into them, then pour the egg mixture back into the saucepan. Cook, stirring constantly, until thickened, about 5 to 10 minutes.

10. Step 10

    Remove the curd from heat and stir in the butter until smooth. If necessary, strain the curd and place it in a small bowl. Cover with plastic wrap pressed against the surface and chill for at least 20 minutes.

11. Step 11

    Next, make the pastry cream. In a small bowl, mix the sugar and cornstarch. In another bowl, whisk the egg and egg yolk together until well mixed.

12. Step 12

    In a small saucepan, heat the coconut milk until simmering. Add the sugar-cornstarch mixture and whisk until smooth and the sugar is melted. Temper the eggs by whisking some of the hot milk into them, then pour the egg mixture back into the saucepan. Cook, stirring constantly, until thickened, about 3 to 5 minutes.

13. Step 13

    Remove the pastry cream from heat and stir in the butter and coconut rum until smooth. Strain if necessary, cover with plastic wrap, and refrigerate until cold, about 20 minutes.

14. Step 14

    For the simple syrup, combine sugar, water, and rum in a medium saucepan. Bring to a boil and let it boil for 1 minute. Remove from heat and allow to cool for 15 to 20 minutes.

15. Step 15

    To make the ganache, combine heavy cream, butter, corn syrup, and rum in a small saucepan. Bring to a simmer, then pour the hot cream mixture over the white chocolate. Let it sit for 5 to 10 minutes before mixing until smooth. Allow to cool to lukewarm, about 5 to 10 minutes.

16. Step 16

    Once the cakes are completely cool, trim the tops if necessary to make them flat. Place one cake layer on a serving plate and brush with half of the simple syrup. Spread half of the pastry cream over the layer, then drop spoonfuls of lemon curd on top and smooth it out carefully. Repeat with the second layer, using the remaining syrup, pastry cream, and lemon curd. Finally, place the third cake layer on top.

17. Step 17

    Frost the entire cake with the ganache and sprinkle toasted coconut over the sides and top.