• To begin, preheat your oven to 350 degrees.
• Line a 9-inch spring form pan (or cake pan) with parchment paper in the bottom. Grease and flour or spray with non-stick cooking spray and set it aside.
• In a bowl, whisk together the flour, baking powder, and salt. Set it aside for now.
• Beat the eggs and egg yolks together in a mixing bowl until smooth.
• Add in the sugar, extracts, and melted butter. Mix until smooth.
• Add in the flour mixture and whisk until just combined.
• Pour the batter into the cake pan and bake for about 45 minutes, or until the cake is golden and tests done with a toothpick.
• Allow the cake to cool for about 10 minutes and then carefully remove to a cooling rack. While it is still cooling in the pan, you’ll prepare the rum glaze.

For the Rum Glaze:

• Place the dark rum and sugar in a small saucepan. Bring it to a simmer over medium low heat and let it cook until the sugar is dissolved. Pour in the coconut cream and continue to simmer another minute or so until it is all combined. Remove it from the heat and set aside for now.
• Once you have removed the cake from the pan, gently poke the top all over with a fork. Then with a pastry brush, brush the rum glaze all over the top, letting it soak in.
• Allow the cake to cool to room temperature.

For the Frosting:

• In a bowl, whisk together the soft cream cheese, sweetened coconut cream, dark rum, and vanilla. Whisk it until smooth.
• Sift in the powdered sugar and sift until smooth. If it is too thick, add in the milk.
• Spread the icing all over the top of the cake. Sprinkle the top with the toasted coconut.
• Enjoy!