Coconut Cream Cake

Ingredients:

Cake

• 1+1/3 cup of whole wheat pastry flour
• 1/2 tsp baking powder
• 1/8 tsp salt
• 1 cup thick full fat coconut cream
• 1/3 cup sugar
• 2 eggs
• 2 tbsp coconut rum

Meringue frosting

• 1 large egg white
• 1/4 tsp cream of tartar
• 1 oz agave nectar or honey
• 1/2 tsp coconut rum

Garnish : Lightly toasted coconut flakes

Directions:

1. Place oven rack in the middle of oven. Preheat oven to 350F.
2. Butter and flour the cake pan. I used coconut oil here, instead of butter. Set the pan aside.
3. In a stand mixer fitted with a beater, add thick coconut cream and sugar. Beat on medium until fluffy, for a minute.
4. Add eggs on at a time. Beat to combine.
5. Drizzle in coconut rum and stir just until incorporated.
6. Sift all the dry ingredients in a bowl. Add the dry ingredients into wet ingredients. Remove the stand mixer bowl and using a spatula, make a few folds to combine all ingredients. Try not to overmix. Just enough until combined.
7. Spread batter evenly into prepared 6 inch cake pan. Bake for 30 to 35 minutes or until tooth pick inserted, comes out clean.
8. Remove cake pan to cool on counter for 15 minutes. Invert cake on a cooling rack to completely cool.
9. To prepare frosting, add egg white into stand mixer fitter with a whisk.
10. Gently whisk egg white on medium low for 1 minute or until frothy. Increase speed to medium and whip for 1 minute or until soft peaks.
11. Add cream of tartar and continue to whip on medium. Meantime, heat agave nectar or honey in the microwave for 45 seconds. Make sure agave nectar doesn’t bubble over!
12. Increase the mixer speed to medium-high, and slowly drizzle in very hot agave nectar. Continue to whip for a minute.
13. Drizzle in coconut rum and increase the speed to high and continue to whip for 2 minutes until thick and glossy.
14. Frost cooled cake with prepared meringue. Gently scatter toasted coconut flakes on the sides and top.
15. Gobble it up immediately.