Moist 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.

Sift cake flour, baking powder, and salt together in a bowl and set aside.

In a separate bowl, cream room temperature butter and sugar together until light and fluffy, scraping down the bowl as needed.

Add cream of coconut to the creamed mixture, ensuring it has liquefied by warming it in water if necessary.

Mix in unsweetened coconut cream until smooth.

Add dark spice rum and coconut rum to the mixture.

Stir in coconut extract and pure vanilla extract.

Add a tiny bit of vegetable oil to the mixture and gently mix, scraping down the bowl again.

Alternate adding the dry mixture and four eggs to the batter, mixing well after each addition.

Grease a bundt pan with butter flavored shortening, ensuring to coat all crevices, then dust with plain flour.

Pour the batter into the bundt pan and tap it against the counter to remove air bubbles.

Bake in the oven at 325 degrees Fahrenheit for 40 minutes.

While the cake bakes, prepare a coconut simple syrup by combining equal parts water and sugar in a pot, stirring well and bringing it to a boil.

Once boiling, add coconut extract and turn off the stove before adding coconut rum to preserve flavor.

Toast coconut shreds in a pan over medium heat for about 2 minutes, watching carefully to avoid burning.

Add toasted coconut shreds to the simple syrup and let it sit until the cake is done baking.

After 40 minutes, let the cake cool on a rack for 10 minutes before flipping it out of the pan.

Strain the coconut shreds from the syrup if desired, then pour the simple syrup over the top of the cake.

Cooking Techniques

Equipment Needed

Spice Level:

Allergens