Jam Down Foodie

Preheat the oven to 350 degrees. 

Grease and flour a baking tin. Be sure to dust out the excess flour. Set the tin aside until the batter is made

Cream the butter and sugar in the mixer on high speed until the butter is pale and fluffy. This will take anywhere from 10-15 minutes. Remove the bowl from the stand mixer. The rest of the cake will be mixed by hand.

In a separate bowl, break and whisk eggs. Add rum to the beaten eggs and whisk in well. 

Add the beaten eggs and rum mixture to the whipped butter and sugar. Use the whisk to combine the eggs and butter mixture well. 

Add the milk to the mixture and mix in well. 

In a separate bowl, add flour, baking powder, nutmeg and cinnamon. Use a dry whisk to incorporate the spices into the flour. You can also add the spices directly to the wet ingredients. Be sure to whisk them well. 

Add the dry ingredients into the wet batter in two portions. Be sure to whisk the flour from the first batch well before adding the second portion. 

Lasty, add in the grated coconut and whisk enough to incorporate the coconut. Do not overmix. 

Pour the batter into the baking tin and bake for 25 minutes or until a toothpick inserted into the center comes out clean. The cake can be served slightly warm or completely cooled. Enjoy!