Holiday Spirit - Chocolate Rum Cake with Coconut

Holiday season means high spirits. Hence, my next experiment must have the rum. So I did some digging, and came across a recipe using Bacardi Rum and some off the shelf ready-mix market produces. But that would steal the fun.

So I decide to make my own coconut rum chocolate cake, of course  inspired from 3 different recipes.

The trick is that when you mix coconut powder, it comes between the gluten and makes it weak. And the cake might collapse on itself. So after 2 baking sessions, I present to you the moist rum cake.

Dry Ingredients

1.5 cup flour
1/2 cup desiccated coconut powder.
1 cup sugar (ground in mixer)
1/2 cup vanilla pudding mix (ready mix from market)
1/2 cup cocoa powder
1 tsp baking soda (this is a must for dark colour of the chocolate)
1 tsp baking powder 

Wet Ingredients

1/2 cup butter
1/2 cup cold milk
 3/4 cup dark rum (I used Old Monk)
 1/2 cup Yoghurt or 2 eggs

For rum syrup (to be added on top of the finished cake)
1/2 cup rum
1/2 cup sugar
1 cup water
1/2 cup butter

Steps
1. Mix all DRY items except the sugar
2. MIx all WET and the sugar using handheld mixer

1. Mix the sugar and butter first.
2. Then add the yoghurt, and milk. Whisk.
3. Then add the rum. Whisk.

3. Mix them BOTH , using spatula or handheld mixer
4. COOK in microwave

1. Pour batter into baking dish upto half.
2. Cook in microwave for 2 min under 70% power. The batter will rise.
3. Cook under convection for 8 mins for the browning effect
4. Cook in microwave again for 2 mins under 70% power

5. CHECK

1. Using a wooden sjwever or knife, check if the innermost portion of cake has cooked. Stick the knife in, and bring it out. There should be no stickiness.
2. If still sticky, repeat step 4 under COOK instructions

6. Prepare Rum Syrup

1. Prepare rum syrup by putting all into a medium skillet except the rum 
2. Bring it to a boil, so that the sugar and butter have mixed up in water into smooth liquid.
3. Add the rum. It will create frothiness.
4. Take it off from heat

6. FINISH using rum syrup

1. Let the cake cool, and then take it out into a plate.
2.  Pour the host rum syrup slowly over the cake. Let it sink in.

Note:

1. You can also refrigerate the cake for some time.
2. Before serving, you can heat the cake in the microwave for 1 min so that the moist