Coconut rum cake recipe – a sweet moist, buttery gluten free and dairy free Caribbean inspired cake laced with alcohol free rum and sweet coconut.
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Are you a fan of cakes, cookies other sweet treats or desserts? Then you will certainly marvel over this uber moist coconut rum cake. It’s gluten free, made with alcohol free rum and contains no dairy what so ever – it’s so foolproof that even people who don’t omit dairy/gluten from their lifestyle will be hooked this rum and coconut duo cake.
Over the past few weeks I’ve been working very hard behind the scenes. I’ve been trying to nail a few recipes with this coconut rum cake being one of many projects. When it comes to gluten free cooking, there’s a lot of trial and error and note taking that goes on.
I wanted my upcoming recipe to be a cake because I felt like I am lacking cakes in the dessert department of my website. Something that is full of flavour, not overwhelming to bake and contains that oomph factor.
This is the type of cake where you can heighten your hosting skills by impressing your dinner guests. Also, if you want to treat your significant other or even a hot date to a taste of the tropics then bookmark this recipe. I will even let you take all the credit!! Just make the damn recipe.
One of the perks of this cake is that it features rum. On the contrary, it’s alcohol free dark rum flavouring/essence that I used. There’s no need to fret about being hungover or tipsy off this cake.
If you’ve tasted a true Caribbean cake then you will know we are infamous for literally going into overdrive with the level of alcohol content.
With that being said, I’m about to get my Caribbean card evoked by saying I don’t care for alcohol or that boozy feeling that’s associated with it. In short, rum essence simply adds that flavour of dark rum without the side effects – tipsy etc..
With any luck my cake should size up to the tortuga coconut rum cake *fingers crossed*
How to make coconut rum cake from scratch
This coconut rum bundt cake isn’t too difficult to make and most of the ingredients you should already be similar with if you’re living a gluten/dairy free lifestyle.
Gluten free flour blend – I found that Bob Red Mil 1 to 1 gluten free baking flour worked like a charm for the recipe to hand. I didn’t experience any moisture problems or crumbling.
The flour sized up to conventional all purpose flour, you wouldn’t know the difference.
There’s no cake mix or pudding mix involved as seen in many other recipes. Instead I used coconut milk powder and some tapioca starch in place of it.
Bundt pan/tin – I used a bundt pan that is 27cm (10”). You will want a pan that’s the same size or a similar dimension.
Grease the pan – before you commence baking, always grease your pan thoroughly with butter or spray release. Make sure you get those corners and cervices so it lessens the chance of the cake sticking to the pan.
Cream the butter with the sugar – Use butter that is room temperature, not chilled or straight from the refrigerator. The butter and sugar need to cream until fluffy then add your vanilla and rum essence. By the way the fluffy butter texture, cannot be achieved with cold butter.
Combine the dry ingredients – the flour, starch, milk powder and shredded coconut all need to be placed in aseparate bowl
Add half the wet ingredients – once the eggs have been cracked, combine with the coconut milk. I like to apply the “half and half method” where I add half the egg/milk mixture first with half of the flour. Then gradually add the remaining wet/dry ingredients and give it a good mix.
I don’t know where to buy coconut milk powder or I don’t have any to hand?
No problem, simply use 2 cups of shredded coconut in place of the coconut milk/tapioca starch instead.
- This cake is gluten free and dairy free
- Bob Red Mill’s flour blend is recommend but you can use another flour blend if you wish
- Feel free to add any additional nuts or fruit to the cake batter or to serve as a topping.
How to make coconut rum cake (using step by step pictures)
Cream the butter and the coconut sugar until fluffy then add the vanilla and rum essence
Pour half of the coconut milk/egg mixture into the bowl with the butter and add half of the flour blend. Then add the remaining flour and egg mixture.
Spoon the batter batter into a bundt pan the bake in the oven. Meanwhile prepare the rum syrup adding the butter, sugar to water and bring to the boil then simmer for 10 minutes
Add the rum essence last and once the cake and baked and inverted onto a platter, glaze the top and side of the cake.
Coconut rum cake
Learn how to make the best gluten free coconut rum cake from scratch – dairy free and alcohol free too!!
- Prep Time: 25
- Cook Time: 50
- Total Time: 1hr 15minutes
- Yield: 6-8
- Category: dessert
- Cuisine: Caribbean
2 cups of Bob Red Mill’s gluten free 1 to 1 baking flour, sieved
4 large eggs
1 cup of shredded coconut
1/2 cup of coconut milk powder, sieved
1/4 cup tapioca flour
2 cups of coconut sugar
1/2 cup of butter (room temperature)
1 can of coconut milk
1/2 tbsp of dark rum essence
1 tsp of baking powder
1 tsp of vanilla
To make the rum syrup
1/4 cup of dairy free butter
1/4 cup of coconut sugar
1/4 cup of water
1 tbsp of dark rum essence
Preheat the oven to 170C (350F).
Thoroughly grease the bundt pan or use spray release over the entire interior.
Use an electric hand mixer (or stand mix if you have one) to cream the butter and sugar until it is a fluffy consistency.
In a separate bowl add the gluten free flour, shredded coconut, coconut milk powder and tapioca starch and set aside
In another bowl crack the eggs and pour the coconut milk, rum essence and vanilla into the same bowl.
Pour half of the egg/milk mixture into the bowl with the butter/sugar then add half of the flour.
Continue to mix everything together for a minute before finally adding the remaining wet and dry ingredients.
Mix the cake batter for 2 minutes so all the ingredients are fully combined.
Carefully pour the cake batter into the bundt pan and smooth evenly with a spatula (or pallet knife if you have one)
Bake in the oven for 40- 50 minutes (my bundt cake was golden around the 40-45 minute mark).
Insert toothpick or skewer into the cake to determine it’s readiness, if it comes out clean, the cake is ready. If not, bake for another 5-10 minutes and test again.
Once baked, remove the cake from the oven and place the cake (still in the pan) on a cooling rack.
Leave the cake to cool down for 10 minutes.
While the cake cools down, get the rum syrup ready by melting the butter on medium heat in a saucepan, pour in the water, sugar and stir until combined.
Bring the mixture to a boil then reduce the heat to medium and continue to stir for 1o minutes.
Remove the saucepan from the stove and stir in the rum essence.
Invert the cake onto a plate or serving platter, if the cake doesn’t release from the bundt pan immediately, gently tap the pan a few times until the cake comes out.
Poke a few holes about 1cm apart using a toothpick or skewer at the top of the cake.
Use a pastry brush to evenly glaze the top and sides of the cake. Repeat a few times to apply a thicker coat. Then carefully and very slowly pour the remaining syrup onto the cake.
Store the cake at room temperature for up to 3 days.
- Calories: 730