Preheat the oven to 170 °C.
Whisk the Sublim’ “L’Exotique” organic virgin coconut oil with the sugar and vanilla.
Add the ground almonds, 2 cl of rum, and then the eggs, one at a time.
Combine well in the mixer on a medium speed setting for 5 mins.
Next, add sieved flour, incorporating quickly using a spatula.
Grease a 22 cm tin, pour in the mixture, and bake at 170 °C for 40 to 45 minutes.
Wait 5 minutes before turning out of the mould onto a wire rack, then drizzle over 2 cl of the rum.
Mix the remaining rum with the icing sugar (until runny in consistency), then use a spatula to coat the top of the cake.
It will taste even better the following day.
*Suggestion: for an even more exotic cake, use a mix of ½ grated coconut and ½ ground almond!
Naturally, you can make the cake without the rum: in that case, nothing is added to the dough or soaking syrup after cooking, and you can replace the rum used in the icing with water.
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