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1
Preheat oven to 325 degrees F.
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2
Make the rum syrup.
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3
In a small saucepan heat the water, rum, coconut extract and sugar until the sugar dissolves completely.
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4
Simmer for 5 minutes then remove from heat.
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5
Sift together dry ingredients: cake flour, baking powder, and salt and set aside.
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6
Line and grease 2 (9-inch) cake pans with butter then dust lightly with flour.
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7
In a bench-top mixer (with the paddle attachment), cream butter and sugar until pale in color and light and fluffy - about 2 to 3 minutes.
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8
Scrape down the sides with a rubber spatula then with the mixer on low add eggs 1 at a time.
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9
Mix for 2 to 3 minutes.
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10
Add the milk, coconut and vanilla extract and mix on low until combined.
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11
Gradually add the flour mixture, scraping down the sides, if necessary.
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12
Once flour is fully incorporated stop the mixer.
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13
Divide batter evenly amongst the 2 cake pans and bake in the center of the oven for 40 to 50 minutes until a cake tester inserted into the center comes out clean.
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14
When done, transfer cakes to wire racks and allow to cool completely.
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15
Remove paper lining then carefully cut each cake in half horizontally using a bread knife.
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16
Remove the domed top off 1 of the halves so you have 3 flat disks and 1 domed disk (this will be the top layer).
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17
Assemble the cake directly on your platter by layering 1 of the disks on the plate as a base.
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18
Using a pastry brush, wet the layer evenly with the rum syrup then spread with a 1/2-inch of coconut cream.
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19
Repeat this process of wetting and spreading until you reach the 4th top layer which will be the domed disk.
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20
Place on top and lightly wet the entire cake with remaining rum mixture.
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21
Cover the rest of the cake with the frosting and sprinkle all over with coconut flakes.
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22
Set in the refrigerator for 1 hour before serving.
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23
In a stand mixer fitted with whip attachment, whip the butter until light and fluffy.
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24
Add the sugar, 1 cup at a time, until fully incorporated.
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25
Add the coconut and vanilla extracts and pinch salt and blend just until incorporated.
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26
Refrigerate until needed, but no longer than 20 minutes.
