Scrape batter into prepared pan and smooth the top. Bake for 45-60 minutes or until a skewer inserted into the center of the cake comes out clean. If the top is browning too fast while baking, cover pan loosely with aluminum foil. Allow cake to cool completely before adding the glaze.
To make the glaze: In a small bowl, whisk together sugar, coconut cream, and rum until smooth. Add more coconut cream as necessary until you reach a thick yet pourable consistency. Pour over top of cake and let drizzle down the sides. Sprinkle flaked coconut on top. Allow glaze to set, 15-30 minutes.
- You can substitute coconut cream with coconut milk.
- I find that the cake improves, both in taste and texture, a day after it’s made.
- This cake can also be baked in an 8x8-inch square or a 9-inch round cake pan, although the baking time will decrease to 35-40 minutes.