Coconut Cake

Ingredients

• 6 tablespoons coconut oil, divided
• 3 cups all-purpose flour
• 1 teaspoon baking soda
• 3/4 teaspoon kosher salt
• 2 cups sugar
• 1/2 cup (1 stick) unsalted butter, softened
• 3 large eggs plus 2 large egg yolks
• 1 cup sweetened cream of coconut (such as Coco López)
• 3/4 cup plain whole-milk yogurt
• 2 teaspoons vanilla extract
• 2 8-ounce packages cream cheese (not whipped), room temperature
• 1/2 cup powdered sugar
• 1 tablespoon dark rum
• 1/2 teaspoon fresh lime juice
• 1/2 teaspoon vanilla extract
• Pinch of salt
• 10'-diameter springform pan

Steps

1. Preheat oven to 325°. Liberally grease pan with 2 tablespoons coconut oil; set aside.
2. Sift flour, baking soda, and salt into a large bowl; set aside. Using an electric mixer, cream sugar, butter, and remaining 4 tablespoons coconut oil in a large bowl until well incorporated and crumbly (it will look like wet sand), about 3 minutes.
3. Add eggs and yolks one at a time, beating to blend between additions. Beat an additional 2 minutes. Mix in cream of coconut, yogurt, and vanilla. Stir in flour mixture just to blend. Pour batter into prepared pan. Smooth top.
4. Bake until top is golden and a tester inserted into center comes out clean, about 1 3/4 hours. Remove from oven and let cool in pan on a wire rack for 30 minutes. Run a thin knife around edge of pan; remove pan sides. Let cool completely.
5. Using electric mixer, beat cream cheese and powdered sugar on medium-low until whipped and light, about 3 minutes. Add rum, lime juice, vanilla, salt, and 1/4 cup water; beat until blended, adding more water by teaspoonfuls if too thick. Frost top of cake with cream cheese frosting.