I wanted to try a coconut cake recipe so I was using one mentioned on here from epicurious.com. The cake part got mixed reviews so I used one posted by beashorty32 in the same thread. I believe it is technically a sponge cake which I have never made before, but it turned out beautifully.
Do I need to use a simple syrup on this cake since it is a sponge cake? The epicurious recipe called for a rum syrup which I would love to use, but I don't want the rum flavor to be too strong since this is for my in-laws and they are t-totalers. If not the rum syrup what else could I use?
I am filling it with a pineapple filling and frosting with coconut butter cream which is actually an IMBC flavored with coconut flavoring.
(the epicurious cake recipe looks like a genoise)
I made a coconut cake with rum bc a while back and used the extract in the bc and it was yummy (and I don't like rum or coconut 
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