Recipe from Bon Appetit
1 1/4 cups all purpose flour
2 teaspoons baking powder
1 teaspoon ground allspice
1 teaspoon ground cinnamon
1/2 teaspoon ground nutmeg
1/4 teaspoon salt
1/2 cup canned cream of coconut (such as Coco Lopez, not coconut milk)
1/2 cup sour cream
3/4 cup (packed) dark brown sugar
1/2 cup (1 stick) unsalted butter, room temperature
2 large eggs
1/2 cup sweetened flaked coconut plus more for garnish
Preheat oven to 350 degrees. Butter a 9-by-5-by-3-inch metal loaf pan. Line pan bottom with parchment paper. Whisk first 6 ingredients in medium bowl. Whisk cream of coconut and sour cream in small bowl. Using electric mixer, beat brown sugar and butter in large bowl until smooth. Beat in eggs one at a time. Beat in flour mixture in three additions alternately with sour cream mixture in two additions. Stir in 1/2 cup coconut. Transfer batter to prepared pan.
Bake cake until tester inserted into center comes out clean, about 40-45 minutes. Cool 5 minutes. Turn out onto rack; peel off paper. Cool completely.
Place cake on platter. Sift powdered sugar over; sprinkle with coconut that has been lightly toasted. Makes 12 servings. Serve with rum whipped cream.
Rum Whipped Cream: Using electric mixer, beat 2 cups chilled whipping cream, 6 tablespoons (packed) golden brown sugar and 6 tablespoons dark rum in large bowl until peaks form. Chill until ready to use, up to 1 hour (rewhip if necessary).
Per serving: 259 calories; 16 g fat (11 g saturated fat; 56 percent calories from fat); 28 g carbohydrates; 61 mg cholesterol; 146 mg sodium; 3 g protein; 1 g fiber.