COCONUT RUM CAKE
This Coconut Rum Cake adds even more Caribbean flavor to the classic cake recipe with the sweet infusion of coconut and a buttery glaze.
Provided by Rebecca Hubbell
Categories Dessert
Time 3h20m
Number Of Ingredients 13
Steps:
- Preheat oven to 325 degrees F and grease and flour a 10-inch Bundt pan. Sprinkle the shredded coconut evenly over the bottom of the pan.
- Sift the cake mix and pudding mix into a large bowl or stand mixer fitted with a whisk attachment. Add in the eggs, water, oil, and rums and beat until fully incorporated. Pour batter over the coconut in the pan.
- Bake for 1 hour or until a cake tester inserted into the cake comes out clean.
- During the last 10 minutes or so that the cake is baking, prepare the glaze. In a saucepan, combine the butter, water, and sugar and bring to a boil over medium heat. Continue to boil for 5 minutes, stirring constantly. Remove from heat and stir in the rum.
- Use a skewer to poke holes all over the bottom of the cake while in the pan, then pour the glaze all over the cake while both are still hot. Be careful not to let it overflow the pan.
- Let the cake cool and soak for at least 2 hours before removing from the pan. DO NOT refrigerate. After the cake has cooled, use a small rubber spatula to loosen it from the sides of the pan, then gently flip it onto a serving dish and remove it from the pan. Be patient and let gravity do it's thing, the cake is a little sticky and is slow to come out.
- Once plated, leave plain, dust with powdered sugar, or top with icing and toasted coconut if desired.
Nutrition Facts : Calories 297 kcal, Carbohydrate 19 g, Protein 2 g, Fat 19 g, SaturatedFat 14 g, Cholesterol 75 mg, Sodium 100 mg, Fiber 1 g, Sugar 18 g, ServingSize 1 serving
COCONUT RUM CAKE
This buttery, coconut-flavored rum cake puts a tasty twist on a rum cake. For better results, let sit overnight to let the flavors meld.
Provided by Yoly
Categories Desserts Cakes Cake Mix Cake Recipes Coconut Cake
Time 1h35m
Yield 16
Number Of Ingredients 15
Steps:
- Preheat the oven to 350 degrees F (175 degrees C). Spray a fluted tube pan (such as Bundt®) with cooking spray.
- Stir pecans and coconut together. Spread evenly in the prepared Bundt® pan.
- Combine cake mix, pudding mix, eggs, rum, coconut milk, coconut oil, and coconut extract in a bowl and beat with an electric mixer for 3 minutes, or until well incorporated, about 3 minutes.
- Bake in the preheated oven until a toothpick inserted into the center comes out clean, 45 to 55 minutes. Set on a wire rack until completely cooled, about 30 minutes. Run a table knife around the edges of pan to loosen cake. Invert carefully onto a serving plate.
- While cake is cooling make glaze. Combine butter, rum, sugar, brown sugar and water in a saucepan over medium-low heat. Cook, stirring constantly, for 5 minutes.
- Using a skewer, poke holes throughout cake. Carefully spoon glaze over cake.
Nutrition Facts : Calories 384.6 calories, Carbohydrate 45.1 g, Cholesterol 70.8 mg, Fat 20.3 g, Fiber 0.8 g, Protein 3.4 g, SaturatedFat 12.5 g, Sodium 309.1 mg, Sugar 31 g
CARIBBEAN COCONUT RUM CAKE
My take on those boozy treats that weigh down suitcases returning from Jamaica, this moist cake packs a rum punch. You may wish to card your guests before serving. The longer the rum soaks in, the better-overnight is best. -Jenn Hall, Collingswood, New Jersey
Provided by Taste of Home
Categories Desserts
Time 1h25m
Yield 12 servings.
Number Of Ingredients 18
Steps:
- Preheat oven to 325°. Cream butter and sugar until light and fluffy. Add eggs, one at a time, beating well after each addition. Beat in extract. In a small bowl, combine rum and milk. In a large bowl, whisk flour, pudding mix, cornstarch, baking powder and salt; add to creamed mixture alternately with rum mixture, beating well after each addition., Transfer to a greased and floured 10-in. fluted tube pan. Bake until a toothpick inserted in center comes out clean, about 1 hour. Cool 10 minutes. Remove from pan briefly to prevent sticking; replace in pan. Cool on wire rack., Meanwhile, for syrup, heat butter, water, sugar and salt in a small saucepan over medium heat. Bring to a boil, stirring constantly. Remove from heat; add rum and extract., Using a small skewer, poke holes in cake. Slowly pour syrup over cake until it's all absorbed. Cover; let stand overnight.
Nutrition Facts : Calories 461 calories, Fat 18g fat (10g saturated fat), Cholesterol 104mg cholesterol, Sodium 823mg sodium, Carbohydrate 58g carbohydrate (41g sugars, Fiber 1g fiber), Protein 5g protein.
BUTTER RUM COCONUT CAKE
Pop loves cake. Mom and I are not all that crazy about it, but we love icing. It works out well. We eat the icing, he eats the cake. I won't give up a crumb of this one, though.
Provided by Redneck Epicurean
Categories Dessert
Time 3h
Yield 20 serving(s)
Number Of Ingredients 9
Steps:
- Preheat oven to 350°F Butter and flour 2 8-inch square cake pans.
- In a pot over medium heat, cook 1/2 cup of butter until golden brown; cool. On an ungreased baking sheet, bake the pecans until toasted, about 5 minutes. Transfer to a cutting board. On the same baking sheet, bake 1 cup of coconut, stirring until golden, about 3-5 minutes. Transfer to a board with the pecans. When cool enough to handle, chop pecans and coconut.
- In a large bowl with a mixer, beat the cake mix, 1 cup of water, browned butter, eggs, and 1/3 cup rum until just blended. Increase to medium and beat 2 minutes. Stir in toasted coconut and pecans.
- Divide the batter between the two pans. Bake 30 minutes or until a toothpick comes out clean. Cool on racks 10 minutes. Remove from pans; cool completely.
- For frosting, in bowl with mixer at medium speed, Beat remaining butter until smooth. Beat in frosting, one can at a time, until mixture is fluffy. Beat in remaining 2 tablespoons rum.
- To assemble, cut each cake layer in half horizontally. Place one layer on a serving plate. Spread with about 2/3 cup. Repeat with remaining layers and frosting. Spread top and sides with remaining frosting. Press unbaked coconut into frosting.
Nutrition Facts : Calories 440.8, Fat 29.3, SaturatedFat 14.5, Cholesterol 60.7, Sodium 222.5, Carbohydrate 41.1, Fiber 1.4, Sugar 37.5, Protein 2.2
BUTTER RUM CAKE
Steps:
- Preheat the oven to 350 degrees F. Brush the inside of a 12-cup-capacity nonstick Bundt pan with softened butter, and coat the pan with the 2 ounces of toasted almond slices. Stir together the flour, ground almonds, baking powder, and salt in a bowl.
- Cream the two sticks of butter and the sugar in a mixer fitted with the paddle attachment on medium-high speed until light and fluffy, about 2 to 3 minutes. Add the eggs and yolks a few at a time, letting them get incorporated before adding more. When all the eggs and yolks have been added, add the lemon zest and beat on high for 1 minute. Pour in half of the flour with the mixer on low speed. Once the flour is incorporated, pour in the milk. Finish with the remaining flour, and mix just until you have a smooth batter.
- Pour the batter into the prepared pan, and bake until a tester inserted in the center of the cake comes out clean, about 1 hour to 1 hour and 10 minutes. Cool the pan on a rack for 15 minutes. Loosen the sides of the cake with a paring knife, and invert onto the rack.
- Make the syrup while the cake is still warm: Combine 2 cups water, the sugar, and the rum in a small saucepan. Bring to a boil, and cook down by about a quarter, or until you have a thin syrup. Transfer the warm cake to a rimmed plate or baking sheet. Brush the cake with the syrup, letting the cake soak up the syrup for a few minutes between brushings, until all the syrup is used.
COCONUT RUM CAKE
From Epicurious...Though the presentation of this cake- all white-glazed and topped with undulating ribbons of toasted coconut-will take everyone's breath away, we promise that it will only get better from there. (And the cake's rich, coconutty, rum-nipped flavor will never hint that it was a one-bowl effort.)
Provided by CaliforniaJan
Categories Dessert
Time 1h15m
Yield 8 serving(s)
Number Of Ingredients 16
Steps:
- Make cake:.
- Preheat oven to 350°F with rack in middle. Lightly butter cake pan and line bottom with a round of parchment paper. Lightly butter parchment, then flour pan.
- Whisk together flour (1 1/4 cups), baking powder, and salt.
- Whisk together whole eggs and yolks, sugar, and vanilla in a large bowl. Gradually whisk in flour mixture until combined, then whisk in butter until just combined. Pour into cake pan and rap pan on counter to expel air bubbles.
- Bake until golden brown and cake starts to pull away from side of pan, about 45 minutes. Cool in pan on a rack 10 minutes. (Leave oven on.) Invert cake onto rack (discard parchment) and cool 10 minutes more. Generously brush top and side of warm cake with cream of coconut, allowing it to soak in before brushing on more. Cool completely.
- Make coconut slivers as cake cools:.
- Pierce softest eye of coconut with a small screwdriver, then drain and discard liquid. Bake coconut in a shallow baking pan 15 minutes. (Leave oven on.) Break shell with a hammer, then pry flesh from shell with screwdriver.
- Thinly shave enough coconut with slicer to measure 2 cups and toss with confectioners sugar, then spread in 1 layer on a baking sheet. Bake until just dry but not golden (some tips may color), 5 to 10 minutes. (Shave and bake remaining coconut with more confectioners sugar to serve on the side, or freeze for another use.) Cool coconut completely. (It will crisp as it cools.).
- Make icing:.
- Beat together cream cheese, cream of coconut, rum, vanilla, and 2 tablespoons cream with an electric mixer until smooth, then beat in confectioners sugar. Icing should be smooth and slightly runny; stir in remaining tablespoon cream if necessary.
- Smooth icing over top of cooled cake, allowing some to drip over side, then top with coconut slivers.
- Cooks' notes: Cake can be baked 1 day ahead and soaked with cream of coconut, then kept in an airtight container at room temperature.
- Cake can be iced 2 hours ahead.
- Coconut slivers can be made 1 day ahead and kept in an airtight container at room temperature.
Nutrition Facts : Calories 603.3, Fat 28.8, SaturatedFat 19.1, Cholesterol 149.9, Sodium 211.1, Carbohydrate 79.9, Fiber 0.6, Sugar 63.8, Protein 6.2
BUTTER RUM CAKE ( FROM SCRATCH)
Make and share this Butter Rum Cake ( from Scratch) recipe from Food.com.
Provided by crazyPastrychef
Categories Dessert
Time 2h40m
Yield 4 loaf pans, 12 serving(s)
Number Of Ingredients 13
Steps:
- I do it by hand just using a wire whip but you can use a Mixer. Just remember DO NOT OVER MIX --
- Beat Butter and Sugar until thoroughly blended then add Eggs One at a time then the Vanilla Extract. Sift together all Dry Ingredients -- Alternately Mix flour and double cream to butter mixture. Pour into Disposable 4 loaf tin pans or 7 cup bunt pan greased and floured. Bake onto a 350 degree oven for 30-40 minutes --
- Rum Syrup.
- Boil together all Ingredients --
- Invert bunt pan drizzle Rum Syrup repeat until it is really soaked.
- When using a disposable tin just ladle syrup on to baked cake -- .
COCONUT RUM CAKE WITH BUTTERED RUM GLAZE
This recipe actually calls for 1 cup of rum but my family likes it better with the 3/4 of a cup. It's a great holiday cake and the sauce/glaze is also great on vanilla ice cream.
Provided by Donata Natalino
Categories Cakes
Time 1h5m
Number Of Ingredients 13
Steps:
- 1. Preheat oven to 350. Grease and flour bundt pan.
- 2. Combine cake ingredients and mix until smooth. Pour into prepared pan and bake approximately 45-55 min or until a inserted toothpick comes out clean. Cool 10 minutes remove from pan.
- 3. While cake is cooling add sugar and water to a small sauce pan. Melt sugar over medium heat. Once sugar is dissolved add butter, stir constantly until butter is melted and mixture becomes foamy. Remove from heat add rum (or rum flavored extract). Let cool slightly. Pour over cooled cake. Enjoy.
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