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Coconut rum cake
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Coconut rum cake

Learn how to make the best gluten free coconut rum cake from scratch - dairy free and alcohol free too!!
Course Dessert
Cuisine Caribbean
Prep Time 25 minutes
Cook Time 50 minutes
Total Time 1 hour 15 minutes
Servings 6 -8 servings
Calories 799kcal
Author Charla

Ingredients

  • 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 dairy free 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

Instructions

  • 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, baking powder, 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.

Notes

  • 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.

Nutrition

Calories: 799kcal | Carbohydrates: 100g | Protein: 10g | Fat: 43g | Saturated Fat: 20g | Cholesterol: 109mg | Sodium: 483mg | Potassium: 91mg | Fiber: 5g | Sugar: 50g | Vitamin A: 158IU | Calcium: 85mg | Iron: 2mg