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?
You will not likely get drunk off of one slice of rum cake. Although the rum cake batter contains rum, the alcohol burns off while baking in the oven. Therefore, the remaining alcohol in the sauce is not enough to get you drunk, even if you eat several slices of rum cake. However, you might feel slightly buzzed after eating a lot of rum cake.
Do you refrigerate rum cake?
You don't necessarily have to put rum cake in the fridge. The rum cake will last at room temperature for a few days. However, if you want it to last longer, storing the rum cake in the fridge may be best.
How long can rum cake sit out?
Rum cake will last at room temperature in an airtight container for five days.
Why does my rum cake stick to the pan?
Your rum cake may have stuck to the pan because you used butter to grease the pan. Butter contains milk solids which create a glue, causing the cake batter to stick to the pan. It's best to grease your bundt pan with non-stick oil spray or melted shortening.
Ingredients
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
Instructions
Preheat the oven to 350 °F. Grease a Bundt pan generously with non-stick cooking spray and set it aside.
Whisk the coconut milk, sour cream, and coconut rum in a liquid measuring cup until combined.
Put the butter into a stand mixer bowl and beat it for 1 minute using the paddle attachment.
Add the sugar-free sweetener and beat it for 1-2 minutes until combined.
Add the vanilla extract to the butter mixture and mix until combined.
Add the eggs and egg yolks one at a time, and mix until combined, scraping the sides of the bowl as needed.
Whisk the almond flour, coconut flour, xanthan gum baking powder, baking soda, and salt in a medium mixing bowl.
Add 1/3 of the almond flour mixture to the egg mixture until combined.
Mix in 1/2 of the sour cream mixture until combined.
Add 1/3 of the almond flour mixture and mix until combined
Mix in the remaining sour cream mixture until combined.
Add the remaining almond flour mixture and mix until combined.
Pour the rum cake batter into the prepared pan and smooth it into an even layer using a spatula.
Bake the rum cake for 50 minutes until a toothpick inserted into the cake comes out clean. Let the rum cake cool in the pan for 15 minutes.
Place the butter, water, sugar-free sweetener, and coconut rum into a small pot and set it over medium-high heat.
Stir until the butter melts, and the rum sauce is smooth.
Let the rum sauce come to a boil, stirring often. Cook the sauce for 2 minutes, then remove it from the heat.
Invert the rum cake on a plate and use a toothpick to poke holes all over the cake.
Place the rum cake back into the pan and add 3/4s of the rum sauce. Let the rum cake sit for 5-10 minutes until it soaks up the rum glaze.
Invert the rum cake onto a serving platter or cake stand and drizzle the remaining rum sauce on top of the cake before serving.
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