Chocolate Coconut Rum Cake Recipes

COCONUT RUM CAKE

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.

CARIBBEAN COCONUT RUM CAKE

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.

CHOCOLATE RUM CAKE

Steps:

• Preheat oven to 325 degrees F (165 degrees C). Grease one 10 inch Bundt pan. Place chopped nuts in the bottom of the Bundt pan.
• With an electric mixer beat cake mix, pudding mix, eggs, oil, 1/2 cup of the water, and 1/2 cup of the rum on high speed for 2 minutes. Pour batter into prepared Bundt pan over the top of the chopped nuts.
• Bake at 325 degrees F (165 degrees C) for 50 to 60 minutes.
• To Make Rum Glaze: In a saucepan combine the butter or margarine, sugar, 1/4 cup of the rum, and 1/4 cup of the water. Bring mixture to a boil and cook for 2 minutes. Pour immediately over still warm cake.

COCONUT-RUM CAKE WITH LEMON CURD AND WHITE CHOCOLATE GANACHE

Steps:

• Preheat the oven to 350 degrees F (175 degrees C). Grease and lightly flour three 9-inch metal cake pans.
• Sift cake flour, baking powder, and salt for cake into a bowl and set aside. Whisk eggs, coconut milk, heavy cream, and vanilla extract together in a small bowl until well combined.
• Cream sugar and butter together in a large bowl until light and fluffy, scraping down as needed. Add 1/3 of the flour mixture and mix on low speed until incorporated. Add 1/2 of the milk mixture and mix on low until evenly incorporated. Repeat, ending with remaining flour mixture, scraping down the bowl after each addition and mixing at medium speed until well incorporated, about 1 minute. Evenly split batter among the prepared cake pans.
• Bake in the preheated oven until a toothpick inserted into the center comes out clean and cakes are starting to pull away from the sides of the pans, 30 to 40 minutes. Allow to cool in the pans for 5 to 10 minutes; invert onto a cooling rack to cool completely, about 30 minutes.
• While cakes cool, make lemon curd. Mix sugar and cornstarch well in a small bowl and set aside. Whisk whole eggs and egg yolks together in a small bowl and set aside.
• Heat lemon juice and zest in a small saucepan over medium-low heat until hot. Add sugar and cornstarch mixture all at once. Bring back to a simmer, stirring constantly. Whisk some of the hot lemon mixture into the eggs to temper them. Pour back into the saucepan. Cook, stirring constantly, until thick, 5 to 10 minutes.
• Remove curd from heat and add butter. Mix until smooth. Strain curd if necessary and place in a small bowl. Press plastic wrap against the surface and chill, at least 20 minutes.
• Meanwhile, make pastry cream. Mix sugar and cornstarch together in a small bowl. Whisk egg and egg yolk together in a small bowl until well mixed.
• Heat coconut milk in a small saucepan until simmering. Add sugar-cornstarch mixture and whisk until smooth and sugar is melted. Whisk some of the hot milk into the eggs to temper them. Pour back into the saucepan and cook, stirring constantly, until thickened, 3 to 5 minutes.
• Remove pastry cream from heat and stir in butter and coconut rum; mix until smooth. Strain if necessary, cover with plastic wrap, and refrigerate until cold, about 20 minutes.
• For the simple syrup, bring sugar, water, and rum to a boil in a medium saucepan. Boil for 1 minute. Remove from heat and allow to cool, 15 to 20 minutes.
• For the ganache, combine heavy cream, butter, corn syrup, and rum in a small saucepan. Bring to a simmer. Pour hot cream mixture over chocolate and let sit for 5 to 10 minutes. Mix until smooth. Allow to cool to lukewarm, 5 to 10 minutes.
• Trim tops of cake layers to be flat, if needed. Place 1 cooled cake layer onto a serving plate. Brush with 1/2 of the simple syrup. Cover with 1/2 of the pastry cream. Drop spoonfuls of lemon curd on top and smooth out carefully. Repeat with a second layer and remaining syrup, pastry cream, and curd. Carefully place the third cake layer on top. Frost the entire cake with ganache and sprinkle toasted coconut over the sides and top.

INDIVIDUAL COCONUT RUM CHOCOLATE CAKES

Steps:

• Preheat oven to 350°F. and butter and flour six 1/2-cup muffin tins.
• In a metal bowl set over a pan of simmering water melt chocolate with butter, whisking until smooth. Remove bowl from heat and whisk in sugar. Whisk in eggs, 1 at a time, and add remaining ingredients, whisking until combined well. Divide batter among prepared tins and bake in middle of oven until a tester comes out clean, 20 to 25 minutes.
• Turn cakes out onto a rack and serve warm or at room temperature with accompaniments.

CHOCOLATE COCONUT RUM CAKE

Steps:

• In a baking dish toast 2/3 cup of the coconut in the middle of a preheated 350°F. oven until it just begins to color, transfer it to a small bowl, and let it cool.
• In a metal bowl set over a saucepan of simmering water melt the chocolate and the butter with the rum, stirring, until the mixture is smooth and remove the bowl from the heat. In a bowl whisk together the yolks, 2 tablespoons of the sugar, the flour, and the salt until the mixture is smooth and whisk in the chocolate mixture and the remaining (untoasted) 1/3 cup coconut. In another bowl with an electric mixer beat the whites until they hold soft peaks and beat in the remaining 2 tablespoons sugar until the whites just hold stiff peaks. Stir half the whites into the chocolate mixture and fold in the remaining whites gently but thoroughly. Pour the mixture into a buttered 7- or 8-inch springform pan, bake the cake in the middle of a preheated 350°F. oven for 40 to 45 minutes, or until it is set and the top is puffed and cracked, and let it cool in the pan on a rack. (The cake will fall as it cools.)
• Remove the side of the pan from the cake and spread the frosting on the side of the cake. Holding the cake in one hand over the bowl of toasted coconut, with the other hand press the coconut onto the frosting, letting the excess fall back into the bowl.
• The cake may be made 1 day in advance and kept covered loosely and chilled.
• Make the frosting while the cake is cooling:
• In a bowl with an electric mixer cream the butter, add the rum, the salt, and the confectioners' sugar, and beat the frosting until it is light and fluffy.

COCONUT RUM CAKE

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.

CHOCOLATE RUM CAKE

Steps:

• Heat oven to 350°F (325°F for dark or nonstick pan). Grease or spray bottom only of 13x9-inch pan.
• In large bowl, beat cake mix, water, oil and eggs with electric mixer on low speed 30 seconds, then on medium speed 2 minutes. Pour into pan.
• Bake 30 to 38 minutes or until toothpick inserted in center comes out clean. Let stand 5 minutes. In large bowl, mix 1 cup whipping cream, the whole milk, condensed milk and 1/3 cup rum. Pierce top of hot cake every 1/2 inch with long-tined fork, wiping fork occasionally to reduce sticking. Carefully pour whipping cream mixture evenly over top of cake. Cover and refrigerate about 3 hours or until chilled and most of whipping cream mixture has been absorbed into cake.
• In chilled large bowl, beat 1 cup whipping cream, 2 tablespoons rum and the vanilla on high speed until soft peaks form. Frost cake with whipped cream mixture. Sprinkle with coconut and pecans. Store covered in refrigerator.

COCONUT RUM CAKE

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.