Ingredients
Cake:
- Cooking spray
- 2½ cups (315 g) all-purpose flour
- ½ cup (40 g) unsweetened, shredded coconut
- 2 teaspoons baking powder
- ½ teaspoon salt
- ¼ teaspoon baking soda
- ½ cup (115 g) butter, at room temperature
- 1½ cups (300 g) sugar
- 3 large eggs
- 2 teaspoons pure vanilla extract
- ½ teaspoon rum extract (optional)
- 2½ cups (375 g) cubed papaya (fresh or frozen; thawed if frozen)
- ½ cup (125 ml) coconut water
Glaze:
- 1 cup (115 g) powdered sugar
- 1 teaspoon pure vanilla extract
- 4 teaspoons water
Other:
- 1 tablespoon flaked coconut, for topping (optional)
Instructions
- Preheat oven to 350F; line 3 (8½ inch by 4½ 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 ⅓ 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.
Notes
Baking in a Different Sized Pan: I imagine this batter could also be baked into cupcakes or larger loaves; however, if you decide to try it, be sure to adjust the cooking time accordingly.