A warm slice of homemade cake brings a sense of joy and satisfaction, and this Caribbean Coconut Rum Cake is no exception. Combining the rich flavors of coconut and the depth of dark rum, this cake is a delightful fusion of sweetness and warmth. Topped with a creamy coconut glaze and toasted coconut flakes, it’s a dessert that will satisfy both your taste buds and your soul.
Caribbean rum has a storied history, tracing back to the sugarcane plantations of the Caribbean islands where it was first distilled. This rich heritage infuses each bottle of rum with a unique character, imparting notes of molasses, caramel, and tropical fruit that elevate the flavor profile of any dish it touches. In this cake, the dark rum pairs beautifully with the tropical essence of coconut, creating a symphony of flavors that dance on your palate.
Prep Time: 20 minutes
Cook Time: 50 minutes
Total Time: 1 hour 10 minutes
Ingredients:
For the Cake:
- 1 cup unsalted butter, softened
- 2 cups granulated sugar
- 4 large eggs
- 3 cups all-purpose flour
- 1 cup coconut milk
- 1/2 cup dark rum
- 1 teaspoon baking powder
- 1/2 teaspoon baking soda
- 1/2 teaspoon salt
- 1 teaspoon vanilla extract
- 1 cup sweetened shredded coconut, toasted (for garnish)
For the Glaze:
- 1/2 cup coconut milk
- 1/4 cup dark rum
- 1 cup powdered sugar
Instructions:
- Preheat the Oven:
- Preheat your oven to 350°F (175°C).
- Grease and flour a bundt pan or a 9×13-inch cake pan.
- Prepare the Cake Batter:
- In a large mixing bowl, cream the softened butter and granulated sugar until light and fluffy.
- Add the eggs one at a time, beating well after each addition.
- In a separate bowl, whisk together the all-purpose flour, baking powder, baking soda, and salt.
- Gradually add the dry ingredients to the butter mixture, alternating with the coconut milk and dark rum, beginning and ending with the dry ingredients. Mix until just combined.
- Stir in the vanilla extract.
- Bake the Cake:
- Pour the batter into the prepared pan and spread it evenly.
- Bake in the preheated oven for 45-50 minutes, or until a toothpick inserted into the center comes out clean.
- Allow the cake to cool in the pan for 10 minutes, then transfer it to a wire rack to cool completely.
- Prepare the Glaze:
- In a small saucepan, combine the coconut milk, dark rum, and powdered sugar.
- Cook over medium heat, stirring constantly, until the sugar is dissolved and the mixture is smooth.
- Glaze the Cake:
- Once the cake is completely cooled, drizzle the coconut rum glaze over the top.
- Sprinkle the toasted shredded coconut on top of the glaze for an extra layer of flavor and texture.
- Serve:
- Slice the cake and serve with a dollop of whipped cream or a scoop of vanilla ice cream if desired.
Tips for Success:
- Ensure the butter is softened to room temperature for easy creaming with the sugar.
- Toast the shredded coconut in a dry skillet over medium heat, stirring frequently until golden brown.
- For an extra moist cake, poke small holes in the cake with a skewer before pouring the glaze over it.
This Caribbean Coconut Rum Cake is a delightful and flavorful dessert that brings the taste of the tropics to your table. The combination of rich coconut and the warmth of dark rum creates a cake that’s perfect for any occasion. Easy to make and incredibly satisfying, this cake is sure to become a favorite. So gather your ingredients, bake up this delicious treat, and enjoy a slice of tropical heaven. Bon appétit!
