Recipe information
Yield
Servings
Ingredients
Cake
6
3
1
3
2
1
3
1
3
2
Frosting
2
1
1
1
1
Special Equipment
10
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Preparation
Cake
Step 1
Preheat oven to 325°. Liberally grease pan with 2 tablespoons coconut oil; set aside.
Step 2
Sift flour, baking soda, and salt into a large bowl; set aside. Using an electric mixer, cream sugar, butter, and remaining 4 tablespoons coconut oil in a large bowl until well incorporated and crumbly (it will look like wet sand), about 3 minutes.
Step 3
Add eggs and yolks one at a time, beating to blend between additions. Beat an additional 2 minutes. Mix in cream of coconut, yogurt, and vanilla. Stir in flour mixture just to blend. Pour batter into prepared pan. Smooth top.
Step 4
Bake until top is golden and a tester inserted into center comes out clean, about 1 3/4 hours. Remove from oven and let cool in pan on a wire rack for 30 minutes. Run a thin knife around edge of pan; remove pan sides. Let cool completely.
Frosting
Step 5
Using electric mixer, beat cream cheese and powdered sugar on medium-low until whipped and light, about 3 minutes. Add rum, lime juice, vanilla, salt, and 1/4 cup water; beat until blended, adding more water by teaspoonfuls if too thick. Frost top of cake with cream cheese frosting.