Coconut Rum Cake

Moist and decadent, this Coconut Rum Cake is a tropical escape in every bite.

With the sweetness of coconut, the richness of rum, and the crunch of pecans, this indulgent treat is perfect for any celebration or special occasion.

Ingredients

• 1 1/2 cups (190g) unsalted butter, softened
• 1 3/4 cups (210g) granulated sugar
• 4 large eggs, at room temperature
• 2 teaspoons pure vanilla extract
• 2 1/4 cups (285g) all-purpose flour
• 1 teaspoon baking powder
• 1/2 teaspoon salt
• 1 cup (240ml) whole milk, at room temperature
• 1 cup (240ml) heavy cream
• 1/2 cup (120ml) coconut cream
• 1/2 cup (60g) shredded sweetened coconut
• 2 tablespoons dark rum (optional)
• 1/4 cup (30g) chopped fresh pecans (optional)
• Confectioners’ sugar, for dusting

Instructions

Preheat your oven to 350°F (180°C) and grease two 8-inch (20cm) round cake pans, lining the bottoms with parchment paper.

In a large mixing bowl, cream the butter and sugar until light and fluffy, about 3 minutes.

Beat in the eggs one at a time, allowing each egg to fully incorporate before adding the next.

Beat in the vanilla extract.

In a separate bowl, whisk together the flour, baking powder, and salt.

Gradually add the dry ingredients to the butter mixture, alternating with the milk, heavy cream, and coconut cream, beginning and ending with the dry ingredients.

Beat just until combined.

Stir in the shredded coconut, dark rum (if using), and chopped pecans (if using).

Divide the batter evenly between the prepared pans and smooth the tops.

Bake for 35-40 minutes or until a toothpick inserted in the center comes out clean.

Let the cakes cool in the pans for 10 minutes before transferring them to a wire rack to cool completely.

Once the cakes are completely cool, you can dust them with confectioners’ sugar and serve.

You can also frost and decorate the cakes as desired.

Notes

Note that you’ll need to have all your ingredients at room temperature, including the eggs and butter, for the best results. Make sure to not overmix the batter, as this can lead to a dense cake.

Stop mixing as soon as the ingredients are just combined.

If using nuts, be gentle when folding them into the batter to prevent breaking. The cake will be quite moist, so don’t overbake it.

Check for doneness at 35 minutes, and if not done, check every 2-3 minutes thereafter.

To ensure the cake releases easily from the pans, make sure to grease them well and line the bottoms with parchment paper. This cake is perfect for a special occasion, and you can always get creative with the decorations and frosting to match your theme.

These cakes will keep well at room temperature for up to 3 days, or you can wrap them tightly and freeze for up to 2 months.

Nutrional Value

• Calories: 540
• Total Fat: 34g
• Saturated Fat: 22g
• Cholesterol: 80mg
• Sodium: 250mg
• Total Carbohydrates: 55g
• Dietary Fiber: 2g
• Sugars: 30g
• Protein: 5g