Rum "Sopped" Coconut Cake

Recipe courtesy of JCT Kitchen
Show: Unique Eats Episode: Southern Favorites
TOTAL TIME: 7 hr
Prep: 30 min
Inactive Prep: 3 hr 30 min
Cook: 3 hr
YIELD: 1 pan (2-inch deep, full hotel pan]
LEVEL: Easy

ingredients

CAKE:
  • Vegetable spray, for pan
  • 24 eggs
  • 4 cups sugar
  • 1 tablespoon kosher salt
  • 4 cups flour
SOPPING MILK:
  • 5 (14-ounce) cans sweetened condensed milk
  • 5 (13.5-ounce) cans coconut milk
  • 1/2 cup dark rum (recommended: Meyers)
recipe tools

Directions

Preheat oven to 300 degrees F.

Line a hotel pan with parchment paper and coat with vegetable spray. Whip the eggs and sugar in a bowl of an electric mixer, until fluffy, 2 times the volume.

Add the salt and quickly fold in the flour until incorporated. Pour the batter into the parchment paper-lined pan and bake until a skewer comes out dry.

Let the cake cool and remove the cake from the pan and gently remove the parchment paper. Trim off the top crust to enable the sopping milk to absorb more easily.

In a large bowl, combine the sweetened condensed milk, coconut milk, rum, vanilla extract, and almond extract. Put the cake back in the pan and pour the sopping milk over the cake. Refrigerate for at least 3 hours before serving. Top with unsweetened whipped cream.

Cooks Note: Baking could take 3 hours if using hotel pans. Smaller glass dishes will cook quicker.

This recipe was provided by professional chefs and has been scaled down from a bulk recipe provided by a restaurant. The Food Network Kitchens chefs have not tested this recipe, in the proportions indicated, and therefore, we cannot make any representation as to the results.

Advertisement

On TV

*ALL TIMES EASTERN
ON AIR
NOW
TONIGHT
10:00
PM

Get Cooking Channel on your TV.