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Jamaican Coconut Rum Cake Recipe

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This Jamaican Coconut Rum Cake is VERY moist and has a strong rum flavor.

1 1/4 cup all-purpose flour
1 1/2 tsp baking powder
1/4 tsp salt
4 eggs + 3 egg yolks
1 1/2 cup sugar
3/4 tsp coconut extract
1 cup threaded coconut
3/4 tsp vanilla extract
1 1/2 stick or 3/4 cup butter (melted and cooled)

For Rum Glaze

2 tbsp dark rum
2 tbsp sugar
1/4 cup sweetened coconut cream

For Icing

3 tbsp cream cheese (softened)
3 tbsp sweetened coconut cream
1 tbsp dark rum
1 tsp vanilla
1/2 cup powdered sugar (sifted)
1 tbsp milk (if needed)
1 cup shredded coconut (toasted)

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Jamaican Coconut Rum Cake Recipe

Jamaican Coconut Rum Cake Recipe

admin
This cake is VERY moist and has a strong rum flavor. If you're worried it may be overpowering, reduce the amount of rum in the soaking syrup to 1/4 cup or simply leave it out.
total time
1 hour 30 mins

Equipment

  • Oven

  • Whisk

  • Mixer

  • Mixing Bowl

  • Cake Pan

  • Cooling Rack

  • Pastry Brush

Ingredients

  • 1 1/4 cup all-purpose flour

  • 1 1/2 tsp baing powder

  • 1/4 tsp salt

  • 4 eggs + 3 egg yolks

  • 1 1/2 cup sugar

  • 3/4 tsp coconut extract

  • 1 cup threaded coconut

  • 3/4 tsp vanilla extract

  • 1 1/2 stick or 3/4 cup butter (melted and cooled)

  • For Rum Glaze

  • 2 tbsp dark rum

  • 2 tbsp sugar

  • 1/4 cup sweetened coconut cream

  • For Icing

  • 3 tbsp cream cheese (softened)

  • 3 tbsp sweetened coconut cream

  • 1 tbsp dark rum

  • 1 tsp vanilla

  • 1/2 cup powered sugar (sifted)

  • 1 tbsp milk (if needed)

  • 1 cup shredded coconut (toasted)

Instructions

1

Instructions

To begin, preheat your oven to 350 degrees. Line a 9-inch spring form pan (or cake pan) with parchment paper in the bottom. Grease and flour or spray with non-stick cooking spray, and set it aside.
2
In a bowl, whisk together the flour, baking powder and salt. Set it aside for now. Beat the eggs and egg yolks together in a mixing bowl until smooth. Add in the sugar, extracts, and melted butter. Mix until smooth. Add in the flour mixture and whisk until just combined.
3
Pour the batter into the cake pan and bake for about 45 mins or until the cake is golden and tests were done with a toothpick.
4
Allow the cake to cool for about 10 mins, and then carefully remove to a cooling rack. While it is still cooling in the pan, you'll prepare the rum glaze.
5
Place the dark rum and sugar in a small saucepan. Bring it to a simmer over medium-low heat, and let it cook until the sugar is dissolved.
6
Pour in the coconut cream and continue to simmer another minute or so until it is all combined. Remove it from the heat and set it aside for now.
7
Once you have removed the cake from the pan, gently poke the top all over with a fork. Then with a pastry brush, brush the rum glaze all over the top, letting it soak in.
8
All the cake to cool to room temperature.
9

For The Frosting

In a bowl, whisk together the soft cream cheese, sweetened coconut cream, dark rum and vanilla. Whisk it until smooth.
10
Sift in the powdered sugar and sift until smooth. If it is too thick, add in the milk.
11
Spread the icing all over the top of the cake. Sprinkle the top with the toasted coconut.
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Browse the best collection of Jamaican recipes from around the web by local and international chefs.
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