Rum cakes are synonymous with the Caribbean. No one knows the exact history of rum cake, but it is believed to have been invented in the 18th century when British colonists came to the islands. The British brought desserts like fruit puddings, which are believed to be rum cake's predecessors. Nevertheless, rum cake is a delicious, moist cake that is a holiday staple throughout the Caribbean.
To jazz up this old tradition, we decided to use coconut rum to turn it into a Coconut Rum Cake. The cake is made with coconut milk, sour cream, coconut rum, butter, sugar-free sweetener, vanilla extract, eggs, egg yolks, almond flour, coconut flour, baking powder, baking soda, and salt. First, it is baked in a Bundt pan until golden brown. Then holes are poked into the cake to help it absorb the buttery coconut rum sauce. Next, it is soaked in the coconut rum sauce to create the perfect moist, soft cake loaded with the coconut rum flavor. Another cake recipe in a bundt pan that you might want to try is the Chocolate Chip Bundt Cake.
Can rum cake get you drunk?
Do you refrigerate rum cake?
How long can rum cake sit out?
Why does my rum cake stick to the pan?
- Non-Stick Cooking Spray
- 1/4 cup Coconut Milk
- 1/3 cup Sour Cream, room temperature
- 1/3 cup Coconut Rum
- 1 cup Butter, room temperature
- 1 1/2 cups Sugar-Free Sweetener
- 2 teaspoons Vanilla Extract
- 3 Large Eggs, room temperature
- 2 large Egg Yolks, room temperature
- 2 cups Almond Flour
- 1/4 cup Coconut Flour
- 1 teaspoon Xanthan Gum
- 2 teaspoons Baking Powder
- 1/4 teaspoon Baking Soda
- 1/4 teaspoon Salt
- 1/2 cup Butter
- 1/4 cup Water
- 1 cup Sugar-Free Sweetener
- 1/4 cup Coconut Rum
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