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Pure Coconut Rum Infusion

May 31, 2011 By Delia

Why does cake always taste better when it’s soaked in alcohol? I have never really been fond of fruit cakes, but for some reason I am so into rum cakes! I love the dense yet crumbly texture of it and yes, I have to admit the rum flavour just makes me eat half of the cake!

Traditionally, a good rum cake will call for authentic dark Jamaican rum and some coconut.  I’ll save the gory details but, yeah there is a lot of good stuff in a rum cake enough to make a pirate out of you. I have gotten hooked on it for a few years now and I try real hard to distract myself from baking one every day. I know that if I give in … I might as well throw the weighing scale out the window.

There’s really not much into making a rum cake. You may even use yellow cake mix to make your life easier.  A yellow cake mix doesn’t  mean you’re cheating with authenticity .. but come on,  you’ve got to be with me on this. It does make a good rum cake! The pudding in the mix is probably the trick to it as a rum cake would definitely call for some vanilla pudding to turn it into a dense yet very moist yummy cake.

I’ve made some variations to the basic rum cake and added some crushed pineapple as well and coconut. It was a pretty heavy cake but most definitely good with a nice cup of tea  and a good buddy to chit chat with on a lazy afternoon.

Here is another version of a rum cake but it maintains the alcohol goodness … a lot!

Coconut Rum Cake

Ingredients:

12 eggs
2 cup(s) granulated sugar
2 cup(s) all purpose flour
1 can(s) 14 oz sweetened condensed milk
1 can(s) 14 oz coconut milk
0.25 cup(s) dark rum
2 teaspoon(s) vanilla
0.5 teaspoon(s) almond extract

INSTRUCTIONS:

  1. preheat oven to 350* Spray a 9 X 13 X 2 in baking dish with nonstick spray
  2. With a stand mixer, whip eggs and sugar until fluffy and doubled in volume, about 3 minutes Whisk or lightly stir in flour and salt. Pour into prepared baking dish and bake until just done, about 15 min.
  3. remove from oven and poke holes in cake
  4. In a 1-quart measuring cup, combine condensed milk, coconut milk, rum and vanillla and almond extracts. Slowly pour over cake until all is absorbed. Cover and refrigerate at least 3 hours before serving
  5. Top with ice cream, if desired, and garnish with toasted coconut and confectioners’ sugar

Photo Credit: timnatl

Photo Credit: ambertq

Photo Credit: Cook Like a Champion

Filed Under: Baking, Cake Recipes, Dessert Recipes

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