Preheat your oven to 180°C (350°F). Grease a 9x5 inch loaf pan and line it with parchment paper for easy removal.
In a large mixing bowl, whisk together the flour, baking powder, and salt until evenly combined. Set aside.
In another bowl, cream the softened butter and caster sugar using a whisk or spatula until the mixture is light, fluffy, and fragrant—about 3-4 minutes. You’ll notice it turns pale and slightly increased in volume.
Add the eggs one at a time, beating well after each addition. The batter should become smooth and glossy, with a slight increase in volume. If it looks curdled, don’t worry—just continue mixing.
Stir in the vanilla extract, dark rum, and buttermilk, mixing until just combined. The batter will be creamy and fragrant with hints of coconut and vanilla.
Gently fold in the shredded coconut and toasted coconut flakes using a spatula, ensuring even distribution without deflating the batter. Expect a nutty, aromatic mixture.
Pour the batter into the prepared loaf pan, smoothing the top with the spatula. Tap the pan gently on the counter to release any trapped air bubbles.
Bake in the preheated oven for 45-50 minutes, or until the cake is golden brown on top and a skewer inserted into the center comes out clean. The house will fill with a warm, toasted coconut aroma.
Remove the cake from the oven and let it cool in the pan for about 10 minutes. Then transfer it to a wire rack and allow it to cool completely before slicing. The top should be crispy and fragrant, with a moist, coconut-studded crumb inside.
Once cooled, sprinkle the toasted coconut flakes on top for a crunchy finish. Slice and enjoy this tropical-inspired treat with a cup of tea or coffee.
