• prep: 45 min
• cook: 0 hr
• total: 45 min

servings:

Though the presentation of this cake— all white-glazed and topped with undulating ribbons of toasted coconut—will take everyone's breath away, we promise that it will only get better from there. (And the cake's rich, coconutty, rum-nipped flavor will never hint that it was a one-bowl effort.)

• 1 1/4 cups all-purpose flour
• 1 1/2 teaspoons baking powder
• 1/4 teaspoon salt
• 4 large eggs plus 3 large yolks
• 1 1/2 cups sugar
• 1 teaspoon pure vanilla extract
• 1 1/2 sticks unsalted butter, melted and cooled
• 3/4 cup well-stirred sweetened cream of coconut such as Coco López
• 1 medium coconut
• 2 teaspoons confectioners sugar
• 3 tablespoons cream cheese, softened
• 3 tablespoons well-stirred sweetened cream of coconut
• 1 tablespoon dark rum
• 3/4 teaspoon pure vanilla extract
• 2 to 3 tablespoons heavy cream
• 1/2 cup confectioners sugar
• Equipment: a 9-inch round cake pan (2 inches deep); an adjustable-blade slicer

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