Coconut rum cake

 


Coconut rum cake

INGREDIENTS

Coconut flour 50g / 1.8 oz

Cornstarch 1 tbsp / 0.5 oz

Caster sugar 2 tbsp / 1 oz

Vanilla powder 1 tbsp / 0.5 oz

Cake mix 1 box

Eggs 4, large

Water 175ml / 5.9 oz

Vegetable oil 115ml / 3.9 oz

Dark rum 120ml / 4 oz

White rum 120ml / 4 oz

Salted butter 120g / 4.2 oz

Granulated sugar 200g / 7 oz

Step01

Heat the oven to gas 3, 165°C, fan 145°C. Grease a 10-inch Bundt pan and sprinkle the shredded coconut evenly on the bottom of the pan.

Step02

Make homemade vanilla pudding mix by combining the cornstarch, caster sugar and vanilla powder. Then sift the cake and pudding mix together into a large mixing bowl. Add the eggs, 115ml water, vegetable oil, dark rum and 60ml coconut rum. Beat until smooth and fully incorporated.

Step03

Pour the batter over the Bundt pan, and bake for around 1 hour. Remove from the oven and leave in the pan.

Step04

Prepare the glaze. Combine the butter, 60ml water and sugar in a saucepan over a medium heat. Bring to the boil, and once boiling stir constantly for around 5 minutes. Remove from the heat and add the remainder of the coconut rum, approximately 60ml.

Step05

Poke holes into the bottom of the cake using a skewer and pour the glaze into the cake. Leave to soak for a minimum of 2 hours at room temperature.

Step06

Once the cake is fully cooled, loosen it from the sides of the pan and slowly and carefully flip it onto a serving dish. Once on the serving plate you can either serve straight away or dust with icing sugar.

 

 

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