Want a taste of the tropics? Try this UK Style Coconut Rum Cake Recipe. It feels like you’re eating sunshine on a beach.
It’s all about the moist, flavor-packed layers. They’re soaked in rum syrup. That makes them even tastier.
The inside is a mix of crushed pineapple. It adds a tropical surprise. Then, there’s the creamy coconut rum frosting, a true indulgence on every slice.
To make it even better, there are toasted coconut, pineapple, and cherries on top. They make it look and taste like a party.
This cake is for any big or little event. It’s a hit with everyone. Every bite feels like you’re in a tropical heaven.
So, why not make this Coconut Rum Cake now? Let it bring the sunshine indoors. It’s a perfect way to enjoy a taste of the tropics at home.
Start by making your Coconut Rum Cake. You will make cake layers with rum flavor by adding rum extract to a coconut cake recipe. After baking till golden and fluffy, these layers are usually brushed with a rum syrup. This step boosts the taste and keeps the cake moist.
Check out the steps for this tasty Coconut Rum Cake:
First, preheat the oven to 350°F (175°C). Grease your cake pans with butter and sprinkle flour inside.
Mix the dry ingredients: 2 cups of all-purpose flour, 1 1/2 teaspoons of baking powder, and 1/2 teaspoon of salt in a bowl.
In a separate bowl, beat 1 cup of softened unsalted butter and 2 cups of granulated sugar until fluffy.
Add and beat in 4 eggs one at a time.
Then, mix in 1 teaspoon each of vanilla and rum extracts.
Alternate adding the dry ingredients and coconut milk to the butter mix. Start and end with the dry mix.
Divide this batter into your prepared cake pans. Smooth the tops with a spatula.
Bake for 25-30 minutes or until a toothpick comes out clean after being inserted in the cakes.
While cakes bake, make rum simple syrup by boiling 1/2 cup of sugar and 1/4 cup of water. Then, mix in 1/4 cup of rum.
After baking, let the cakes cool in the pans for 10 minutes, then fully cool on a wire rack.
Brush the cake tops with the rum syrup using a pastry brush.
Now top your Coconut Rum Cake with your favorite frosting, crushed pineapple, and toasted coconut flakes!
Ingredients
Measurements
All-purpose flour
2 cups
Baking powder
1 1/2 teaspoons
Salt
1/2 teaspoon
Unsalted butter (softened)
1 cup
Granulated sugar
2 cups
Eggs (large)
4
Vanilla extract
1 teaspoon
Rum extract
1 teaspoon
Coconut milk
1 cup
Granulated sugar (for rum simple syrup)
1/2 cup
Water (for rum simple syrup)
1/4 cup
Rum (for rum simple syrup)
1/4 cup
Conclusion
This UK Style Coconut Rum Cake is ideal for anyone who loves tropics. Its cake layers are rich with coconut and rum flavors, making a gratifying treat. The pineapple filling adds a hint of the tropics. The buttercream frosting, flavored with coconut rum, is the perfect finish.
Every forkful of this cake will feel like enjoying a Pina Colada on a sunny beach. It offers the essence of a tropical escape from the comfort of your home. It’s a burst of paradise, bringing joy to your taste buds.
Why not try this amazing Coconut Rum Cake at home? It’s perfect for special events or when you need something tropical. This recipe is a winner, set to impress anyone with its delightful taste. Experience an unmatched delight with this UK Style Coconut Rum Cake Recipe.
FAQ
Can I make this Coconut Rum Cake without alcohol?
Yes, you can make this Coconut Rum Cake without any alcohol. Just don’t use rum extract and syrup. Just know, the cake’s taste will be a bit different without the rum.
How long does it take to make this Coconut Rum Cake?
Making this cake takes about 30 minutes to set up the batter and layers. Then, it bakes for 25-30 minutes. You also need time for cooling and adding frosting.
Can I substitute any ingredients in this Coconut Rum Cake recipe?
You can swap some ingredients but sticking close to the recipe is best. Try coconut milk instead of regular milk for more coconut taste. You can also switch the pineapple with mashed bananas or diced mango if you like.
How should I store this Coconut Rum Cake?
To store your Coconut Rum Cake well, keep it in the fridge in a airtight container. It will be great for 3-4 days. Let it warm up to room temperature before enjoying for the best taste.
Can I make this Coconut Rum Cake in advance?
Making this cake early is a good idea for events or gatherings. Once it’s cool, wrap it in plastic and refrigerate for up to 2 days. Add the final touches before serving: toasted coconut, pineapple, and cherries.
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