Papaya Coconut Cake
Makes 12 Servings
- Cooking spray
- 2 1/2 Cups All-Purpose Flour
- 1/2 Cup Unsweetened Shredded Coconut
- 2 Teaspoons Baking Powder
- 1/2 Teaspoon Salt
- 1/4 Teaspoon Baking Soda
- 1/2 Cup Butter, at room temperature
- 1 1/2 Cups Sugar
- 3 Large Eggs
- 2 Teaspoons Pure Vanilla Extract
- 1/2 Teaspoon Rum Extract (optional)
- 2 1/2 Cups Powerful Harvest Papaya, cubed
- 1/2 Cup Coconut Water
- 1 Cup Powdered Sugar
- 1 Teaspoon Pure Vanilla Extract
- 4 Teaspoons Water
- 1 Tablespoon Flaked Coconut, for topping (optional)
Preheat oven to 350F.
Line 3 (8 1/2 inch by 4 1/2 inch) loaf pans with parchment paper and lightly spray the insides with cooking spray.
Whisk together the flour, coconut, baking powder, salt, and baking soda in a medium bowl.
Cream together the butter and sugar in a large bowl, and then beat in the eggs until light and fluffy.
Stir in the vanilla and rum extracts.
Puree the papaya and coconut water in a blender or food processor, and stir the puree into the wet ingredients.
Stir the dry ingredients into the wet, adding 1/3 at a time, being careful not to over-mix.
Pour the batter into the prepared pans and bake until a toothpick inserted inside comes out clean, about 45 to 55 minutes.
Cool 10 minutes in the pans, then transfer to a wire rack to finish cooling.
Once the cakes are cooled, whisk together all ingredients for the glaze.
Pour the glaze on top of the cakes and spread it evenly across. Sprinkle the flaked coconut on top, if using.
Let the glaze set before cutting and serving; store refrigerated after the first day.