1 (9 inch) prepared double boiler
2 teaspoons lemon zest
1 1/2 tablespoons white sugar
2 eggs, beaten
1 teaspoon vanilla extract
2 cups rum cream
1 (8 ounce) can coconut rum
1/2 cup white sugar
1/2 teaspoon vanilla extract
1 teaspoon baking soda
1 teaspoon baking powder
1 cup chopped pecans
In a large bowl, mix lemon zest, white sugar, eggs, vanilla and rum cream. Beat well. Fold in coconut rum and coconut rum mixture. Sprinkle pecans over bottom of crust.
Bake in preheated oven for 60 minutes, or until toothpick inserted in center comes out clean. Cool on rack. Serve warm or cold.