Description
A delightful cake infused with coconut and rum, perfect for festive gatherings or a special treat.
Ingredients
Scale
- 1 cup all-purpose flour
- 1 cup sugar
- 1/2 cup unsalted butter, softened
- 1/4 cup coconut milk
- 1/4 cup rum
- 3 large eggs
- 1 teaspoon baking powder
- 1/2 teaspoon salt
- 1 teaspoon vanilla extract
- 1/2 cup shredded coconut
Instructions
- Preheat the oven to 350°F (175°C) and grease and flour a cake pan.
- Cream together the softened butter and sugar until light and fluffy.
- Beat in the eggs one at a time, adding the vanilla extract.
- Pour in the rum and coconut milk, mixing well.
- Combine the flour, baking powder, and salt in another bowl and gradually add to the wet ingredients.
- Fold in the shredded coconut gently.
- Pour the batter into the prepared cake pan and smooth the top.
- Bake for 25-30 minutes or until a toothpick comes out clean.
- Let the cake cool in the pan for a few minutes before transferring it to a wire rack to cool completely.
Notes
Serve with whipped cream or vanilla ice cream. Store leftovers in an airtight container for up to 3 days.
- Prep Time: 15
- Cook Time: 30
- Category: Dessert
- Method: Baking
- Cuisine: Caribbean
Nutrition
- Serving Size: 1 slice
- Calories: 250
- Sugar: 18g
- Sodium: 150mg
- Fat: 12g
- Saturated Fat: 7g
- Unsaturated Fat: 5g
- Trans Fat: 0g
- Carbohydrates: 34g
- Fiber: 1g
- Protein: 3g
- Cholesterol: 60mg
Keywords: cake, coconut, rum, dessert, Jamaican
