How to make a coconut rum cake

unsalted butter

🥗Healthier: coconut oil

💰Cheaper: margarine

Coconut oil adds a subtle coconut flavor, while margarine can lower costs.

dark rum

🥗Healthier: coconut water

💰Cheaper: white rum

Coconut water is a non-alcoholic option, while white rum is typically less expensive.

shredded coconut

🥗Healthier: toasted oats

💰Cheaper: desiccated coconut

Toasted oats can provide a similar texture, while desiccated coconut is often cheaper.

coconut extract

🥗Healthier: almond extract

💰Cheaper: vanilla extract

Almond extract can mimic the flavor profile, while vanilla is widely available.

In a bowl, combine 1.5 sticks of room temperature butter and 1 cup of sugar.

Use a hand mixer to cream the butter and sugar until smooth.

Add 3 room temperature eggs one at a time, ensuring each is incorporated before adding the next.

Add 1 tablespoon of vanilla extract and grated lime zest, along with a little nutmeg, and mix well.

Sift together 2 cups of flour, 1 teaspoon of salt, and 1 tablespoon of baking powder, then add to the mixture in three batches, alternating with 1 cup of milk.

Mix until just combined, being careful not to overmix the batter.

Grease a pan with Pam that has flour in it, then coat the sides with unsweetened coconut flakes.

Pour the batter into the prepared pan.

Preheat the oven to 325°F and bake the cake for about 40 minutes or until done.

In a saucepan, combine 1/2 cup water, 1/2 cup sugar, 1 stick of butter, and 1/2 cup coconut rum, and heat until melted.

Once melted, let the rum cook out slightly, then add a bit more Haitian dark rum for flavor and remove from heat.

Poke holes in the warm cake with a fork and pour the rum sauce over it to soak in.

Let the cake cool before inverting it onto a plate.

Drizzle any remaining sauce over the top of the cake while it is still warm.

Cut the cake to show the inside.

Cooking Techniques

Equipment Needed

Spice Level:

Allergens