This cake is it. Please make it, please eat it. Fabulous! This cake comes from this cookbook, and is published online here. It makes a great holiday cake! I made a few adjustments in the recipe for high altitude and it came out perfect. I used cake flour and increased the flour by 6 Tbsp. I used cream with coconut liquor rather than coconut milk and increased the liquid by 2 Tbsp. I decreased the baking powder by 1/4 tsp and baked the cake at 350ºF for 45 minutes (which is 25º higher than the original recipe). I also added 2 Tbsp of spiced rum to the batter.
making burnt sugar mixture
Mmmmmm!
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