Coconut Lime Rum Cake
For the glaze:
Preheat oven to 180ºC. Generously butter a 24 cm round cake pan and line the bottom with a round of parchment paper.
In a medium bowl, stir together flour, pudding mix, baking powder, baking soda, lime zest and coconut. Set aside.
In another bowl, beat the egg whites until foamy. Add the sugar little by little on medium speed until stiff peaks form.
Add egg yolks one at a time, mixing well after each addition.
In a separated bowl, mix the lime juice, both milks, rum, vanilla, lemon and coconut extract and stir well.
With the mixer on low speed, add flour and milk mixtures to the egg mixture alternately in batches, beginning and ending with the flour.
Pour batter into prepared cake pan and smooth top.
Bake until golden and a toothpick inserted in the center comes out clean, 40-45 minutes.
Cool slightly in pan, then turn onto a wire rack. Brush with rum (about 1 tablespoon), if desired.
Cool completely on the wire rack.
In a small bowl mix the glaze ingredients and
pour it on top of the completely cool down cake.
In a small bowl mix the glaze ingredients and pour it on top of the completely cool down cake.