A PERFECT CAKE........ FOR YOUR SUMMER PICKNIC...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.

Welcome to the channel and introduction of the recipe.

Show ingredients: classic white cake mix, rum, coconut milk, egg whites.

Put the cake mix in a bowl and make a well in the middle.

Add 1.5 cups of coconut milk to the cake mix.

Add 0.5 cups of vegetable oil to the mix.

Add 5 egg whites and 1 oz of white rum.

Mix ingredients together with a mixer for 2 minutes: 1 minute on medium speed, then 1 minute on high speed.

Grease an 8-inch pan with Pam Perfect Release.

Pour the batter into the pan and shake it a little to level it.

Bake at 350°F for 25 to 30 minutes.

While the cake cools, prepare the frosting by mixing 4 cups of confectioner sugar with 0.5 cups of coconut milk, 1 oz of white rum, and 1 tbsp of vegetable shortening until smooth.

Once the cake is cool, place it on a serving stand.

Cut through the cake and add some frosting or filling in the middle.

Spread some coconut flakes in the middle of the cake.

Crumble the pieces that were cut off and press them into the frosting in the middle of the cake.

Drizzle more frosting over the top of the cake to hold the top layer in place.

Add coconut flakes all around the cake, starting from the top and then going around the sides.

Taste the cake and describe the flavors.

Cooking Techniques

Equipment Needed

Spice Level:

Allergens