Ingredients

Cake:

• 0.5 tsp baking powder
• 0.5 tsp baking soda
• 2 g grated nutmeg
• 425 g flour
• 5 g salt
• 10 g powdered ginger
• 400 g sugar
• 225 g butter, soft
• 200 ml coconut milk
• 3 whole eggs
• 3 egg yolks
• 15 ml vanilla extract
• 15 g + 25 g candied ginger, finely chopped

Syrup:

• 200 ml coconut milk
• 125 ml dark rum
• 75 g sugar

Glaze:

• (optional) 50 g coconut flakes
• 90 g brown sugar
• 60 g butter
• 90 ml heavy cream
• pinch salt (or 10% if making a salted glaze)
• 20 ml rum

Method

Make the cake:

1. Preheat oven to 150º.
2. Butter sides of a bundt or spring form pan.
3. Sift together baking powder, baking soda, flour, salt, nutmeg, powdered ginger.
4. Separately, mix together the butter and sugar until light and fluffy.
5. In a separate bowl, mix together the eggs and vanilla.
6. Slowly dribble the eggs into the butter mixture.
7. Add the 25 g of candied ginger.
8. Stir in a third of the flour, followed by half the coconut milk. Then the second third of the flour and the rest of the coconut milk. Then the last of the flour.
9. Sprinkle the 15 g of candied ginger around the pan.
10. Pour the mixture into the pan.
11. Bake for 55-65 minutes (until a skewer comes out clean).
12. Puncture the take with lots (50+) holes with a skewer.
13. Pour the syrup over the cake, letting it fill the holes. Reserve 25% ish to pour over the top.
14. Let cool in the tin.

Prepare the syrup (needs to be done by the time the cake is out of the oven):

1. Mix together the coconut milk, dark rum and sugar in a small pot
2. Heat slowly over a low flame until a syrup has formed.
3. Let cool.

Prepare the glaze:

1. If using coconut flakes, toast them in a pan.
2. Combine the sugar, butter, cream and salt in a saucepan.
3. If using 10% salt, mix thoroughly to ensure it’s spread evenly throughout the sauce.
4. Heat to dissolve the sugar, about 90 seconds.
5. Remove from the heat and whisk in the rum.
6. Allow to cool completely.
7. If using coconut flakes, mix them in.

To finish:

1. Tip the cake out onto a large plate.
2. Brush any remaining syrup over the cake (pouring it will cause it to mostly end up on the plate).
3. Spoon the glaze over the cake.

Best served: Room temp

Preparation Notes

Storage

• Storage: Room temperature for up to 5 days
• Freezer: No
• Reheat: No