Rum And Coconut Cake Recipe
Are you looking for an indulgent and tropical treat? Look no further than this Rum and Coconut Cake! This recipe is made with a moist and fluffy vanilla cake, a creamy coconut filling, and a rum syrup. It’s the perfect cake for a summer party or a special occasion. So gather up all the ingredients and let’s get baking!
Ingredients
- 2 cups all-purpose flour
- 2 teaspoons baking powder
- 1/2 teaspoon salt
- 1/2 cup butter, room temperature
- 1 cup granulated sugar
- 2 eggs, room temperature
- 1 teaspoon vanilla extract
- 1/2 cup milk
- 1/2 cup shredded coconut
- 1/2 cup cream
- 1/2 cup confectioners’ sugar
- 3 tablespoons dark rum
- 1/4 cup water
- 1/4 cup granulated sugar
Instructions
Making the Cake
Preheat oven to 350 degrees F and grease a 9-inch round cake pan. In a medium bowl, whisk together the flour, baking powder, and salt. In a large bowl, cream together the butter and sugar until light and fluffy. Beat in the eggs one at a time, and then add the vanilla extract. Alternately add the flour mixture and milk to the butter mixture, mixing until just combined. Fold in the shredded coconut.
Pour the batter into the prepared cake pan and bake for 25-30 minutes or until a toothpick inserted in the center comes out clean. Allow the cake to cool completely before continuing.
Making the Coconut Filling
In a medium bowl, whisk together the cream and confectioners’ sugar until stiff peaks form. Gently fold in the shredded coconut. Spread the filling over the cooled cake.
Making the Rum Syrup
In a small saucepan, bring the water and granulated sugar to a boil. Reduce heat and simmer for 5 minutes or until the syrup thickens. Remove from heat and stir in the rum. Allow the syrup to cool slightly before pouring over the top of the cake.
Allow the cake to sit for at least an hour before serving. Enjoy!
Nutrition
This Rum and Coconut Cake is an indulgent treat that is sure to please. Each slice contains approximately:
- 400 calories
- 21 grams of fat
- 50 grams of carbohydrates
- 4 grams of protein
- 1 gram of fiber
This cake is best served fresh, but can be stored in an airtight container for up to 3 days. It can also be frozen for up to 2 months. Place the slices in an airtight container, or wrap them individually in plastic wrap and store in the freezer.
This Rum and Coconut Cake is sure to be a hit at your next gathering. The combination of fluffy vanilla cake, creamy coconut filling, and a hint of rum make it the perfect summer dessert. So gather up the ingredients and give this recipe a try. Enjoy!
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