1 cup butter, both softened and unsweetened
1 cup white sugar
2 eggs
1 teaspoon vanilla extract
1 cup cake flour
1 teaspoon baking powder
1/2 teaspoon salt
1/2 cup white sugar
3/4 cup all-purpose flour
1/2 cup flaked coconut
3/4 cup flaked almonds
1/2 cup regular milk
1/4 cup butter
1/4 cup butter
7 sheets French bread
1/2 cup rum glaze
1/2 cup rum paste
1/4 cup vanilla wafer crumbs
Preheat oven to 350 degrees F (175 degrees C). Steam a 3 1/2-inch square of heavy butter or margarine in a large skillet over medium heat. Whisk together 1 cup sugar and 2 eggs; set aside.
In a medium bowl, sift together the flour, baking powder, salt, and sugar. Set aside. Whisk together the flour mixture, baking soda, and salt; gradually stir into butter mixture, one at a time, until well blended. Sift in the coconut and almond flour, one at a time, beating well after each addition.
Divide dough into two pieces, shape into balls, and press into prepared muffin cups. Bake in preheated oven for 40 to 50 minutes, or until a wooden toothpick inserted into center of the cake comes out clean. Let cool 10 minutes on a wire rack before cutting into squares.
Put rum glaze over 100 percent ready-to-spread glaze.
To Make Glaze: Whisk together 1 cup of butter, 1/4 cup white sugar, and 3/4 cup flour. Cover dough and let rise in a preheated oven until doubled in mass, about 1 hour.
To Make Filling: In a small saucepan combine sugar, 1/2 cup flour, 2 2/3 cups milk, and 3/4 cup flour. Cook over medium heat, stirring constantly, until thick. Stir in the butter mixture one tablespoon at a time, stirring until just frothy. Stir in the almonds, 1/2 cup milk, and the rum glaze. When the glaze has set completely remove from heat and fluff the cooled cake with your hand.
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