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.

Break 3 eggs into a bowl.

Add granulated sugar to the eggs in the bowl.

Add oil to the mixture.

Add a little bit of all-purpose flour to the mixture.

Pour in the coconut milk.

Add vanilla extract to the mixture.

Add baking powder to the mixture.

Add shredded coconut to the mixture and mix by hand.

Grease a 9x13 pan with butter.

Pour the mixture into the greased 9x13 pan.

Preheat the oven (exact temperature not specified).

Bake the cake until done (exact time not specified).

In a saucepan, combine 3 cups of water, sugar, lemon juice, and lemon zest.

Bring the mixture to a boil, then shut it off.

Add 4 ounces of dark rum to the syrup mixture.

Once the cake cools, poke holes in it using a fork or skewer.

Leave the cake in the pan and poke holes all around.

Pour the syrup over the cake until it soaks in.

Cover the top of the cake with shredded coconut.

Wrap the cake with plastic wrap and refrigerate.

Let the cake cool completely before cutting.

Cooking Techniques

Equipment Needed

Spice Level:

Allergens