A moist and rich coconut cake with a dense texture, packed with vanilla bean speckles and coconut flavor. Generously layered with cream cheese frosting and coated with toasted coconut for a bakery-level presentation.
1: Preheat oven to 350°F. Grease pans.
2: Mix dry ingredients in a bowl.
3: In a mixer, whip butter, sugars, and vanilla until fluffy (~5 min). Add yogurt, rum, coconut milk & cream. Mix to combine.
4: Add eggs one at a time.
5: Add dry ingredients; mix just until combined.
6: Divide into pans and bake ~45 min or until toothpick comes out clean.
7: Cool completely.
8: Toast coconut flakes until golden.
9: Mix cream cheese, butter, and vanilla on high (~5 min).
10: Add sifted powdered sugar & salt. Mix until smooth.
11: Frost cake, then coat in toasted coconut flakes.
