Bahamas yet another Caribbean destination I wish I could go. The Bahamas consist of 700 small islands but only 30 islands are populated. millions of tourists visit the Bahamas each year.

Things you didn’t know about the Bahamas:

•  The great Blue Hole Dean (the deepest in the world) is located in the Bahamas. It is located on Long Island. You can enter the water on the knee – and suddenly fail at 202 meters, that is how much of its depth;) This is the place where many freedivers are attempting to break the world record.
• Nassau – the capital of the Bahamas. The city itself is very modern, which combines cutting-edge building designs and old colonial architecture.Nassau was formerly a small village, founded by pirates. (Well that speaks to my imagination!) But nowadays there are plenty of colorful buildings that surround the harbor and the Portside promenade.
•  The historical fact! Bahamas were the base of pirate ships. Been there, Francis Drake, Mary Read, Anne Bonny (yes, there are female pirates!) And other well-known pirates.

Well this is some cake! My mom absolutely loved it! I think she ate about half of it over the weekend the nice thing is that it stays very smooth, normal cake gets very dry after a few hours but this one just keeps it’s great texture!

Ingredients:

Cake :

• 3 cups (420 g) All Purpose flour
• ½  teaspoon baking powder
• ½  teaspoon baking soda
• teaspoon salt, ¼ 
• teaspoon freshly grated nutmeg
• 225 g unsalted butter, at room temp
• 400g granulated sugar
• 3 large eggs
• 2 large egg yolks, at room temp
• 1 Tablespoon vanilla extract
• ¾  cup (180 mL) canned Thai coconut milk

Rum syrup:

• ¾  cup canned coconut milk (actually … just use the rest of the canned coconut milk)
• 6 tablespoon sugar
• ½ cup dark rum

1. Preheat your oven to 180C or 350F.  Spray a pan with baking spray with flour.In a medium bowl, sift together the flour, baking powder, baking soda, salt and nutmeg. 
2. Set aside.Beat together the butter and sugars, – allowing the batter to become light and fluffy (approximately 5 minutes) In a small bowl, beat together the eggs, egg yolks and vanilla.
3. Slowly drizzle the mixture into the creamed butter, scraping the sides as needed.  Once the eggs are completely incorporated, gently stir-in one-third of the flour mixture, then about half of the coconut milk.
4. Mix in another third of the flour mixture, the rest of the coconut milk, and the remaining third of the flour until just combined.
5. Pour the batter into the prepared pan.  And bake for 55 to 60 minutes – until the cake is set in the middle.
6. While the cake is baking – open that bottle of rum and start working on the syrup
7. In a medium saucepan over medium heat, warm the remainder of the coconut milk, and the sugar, stirring until the sugar dissolves.  It shouldn’t come to a boil.  Remove the syrup from heat and add the dark rum.  Whisk everything together.  Set aside until the cake comes out of the oven
8. Spoon about two-thirds of the syrup over the cake – allowing the coconut-rum to macerate the cake.  It’ll smell pretty amazing already at this point.  It only gets better.