Coconut Rum Cake

so good!!

• Aoife kENNYYYYY

• boston, MA

• 1/19/2022

My family loved it. I was a bit concerned about how it would go over, for two reasons - 1. Although the cake looked perfect when it came out, it wouldn't absorb enough of the cream of coconut. I was only able to put less than 1/2 of the suggested amount, if that, on the cake before it began to just sit there on top and not sink in. I even tried poking some tiny holes to help it seep in but nope. Also, my icing turned out really thin and runny (I did not add the extra tbsp of cream), even though I added a little extra sugar. It is possible I may have undermeasured the cream cheese, but not much. As others have said, I found the cake flavour nice, but a little bland, though I liked that it wasn't super sweet. Next time, I'll try the suggestion of adding a bit of rum to the batter, and also not let the cake cool as much before starting to add the cream of coconut. Note, I didn't make the toasted coconut; I got some at the bulk food store. :) But despite the icing being too thin and there not being (to my mind) a strong coconut or rum flavour, my family members loved it and asked for the recipe. So, though it wasn't 100% what I expected, it was still a good success.

• Catachrest

• 7/15/2019

Wow, so good! This is a very rich cake so I served this at a Cuban themed party with very small slices with one small scoop of coconut gelato (Talenti brand is the best). It was an amazing combo! I did add 1 TB of coconut rum to the cake and used coconut rum in the icing. Notice the cake pan says 9" by 2" and my cake pan is 1.5" tall. So I poured some of the batter into another ramekin and made another small mini cake for myself to enjoy after the guests are gone ;) I did not bother with the coconut shavings and instead just toasted some shredded coconut for the topping.

• rahappygirl

• League City, TX

• 5/8/2018

A coconut rum cake that has no coconut or rum actually in the cake. Intersting. I'm going to make this today but I plan on adding both coconut and rum extracts to the cake. And I am going to attempt making mine in a bunt pan like traditional rum cake. I will follow up with how everything turned out.

• summerdaze44

• Tampa

• 12/3/2016

Delicious, rich cake. If you desire more rummy results, splash some rum in the cream of coconut before you brush the sides and top. I confess I didn't have a kitchen knife strong enough to cut the coconut in the way the picture shows, but I was able to get enough shavings with my peeler to make a presentable little mound. I toasted some store-bought shaved coconut for color and flavor and sprinkled atop the cake. Really pretty and awfully tasty. Enjoy!

• musicalisa

• NJ

• 7/16/2016

Where is the rum??? Somehow I expect rum in a rum cake. One tablespoon in the icing does not make it a rum cake.

• salty1

• Oconomowoc, Wi.

• 7/3/2013

I need help with the coconut rum cake. There is no coconut in the cake batter? Are all the slivers placed on the top?

• Anonymous

• KS

• 12/18/2012

This is for coconut lovers!!! I had a request to make something with coconut for a birthday cake and this was it. We all loved it and it was relatively easy to make.

• caguanadelmar

• North Wales, PA

• 9/25/2012

So my version was not nearly as pretty as the picture. My coconut slices were, ummmmmm, interesting looking. However, this cake was so delicious! I made this and a key lime pie for a dinner party and this was the clear winner!

• MollieZ

• colorado

• 9/14/2012

Yummy! For some reason my cake overflowed the pan even though it was the right size but it was still fine. This cake is super sweet, moist and delicious! The coconut was kind of a pain to get the meat out of but was SO worth it once it was all put together. Our guests loved it!

• MollieZ

• Centennial, CO

• 5/28/2012

这是我最好的蛋糕have ever made. Labor intensive, but fun and worth it. I couldn't find cream of coconut and made my own concoction by pureeing the remainder of the roast coconut with a can of coconut milk. I then warmed that on the stove with about 1/2 can sweetened condensed milk. Turned out great! I think I ended up putting more the 3/4 cup of that mix on the cake, didn't measure. My cream version did have lots of coconut bits in it and therefore the appearance wasn't as smooth but it was delicious and beautiful. Everyone loved it! Such a hit.

• Anonymous

• Seattle WA

• 10/29/2011

美味的和潮湿的蛋糕。我添加了一点shereded coconut to the batter and it tasted completely coconutty and it balanced very well with the rum. One of the most easy and fast cakes to make. I will do this one again and again.

• Trishas_co

• San Antonio

• 8/7/2011

My guests loved it! They scrape the serving plate clean by the end of the night. I used a Guatemalan dark run (rich with vanilla notes) and was very liberal brushing the sweet coconut milk on the cake. It came out flavorful and moist.

• marysarajones

• Valley of the Sun

• 6/13/2011

I used Mount Gay rum. It wcrks great. I added rum to the cake and coconut to the cake mix. I doubled the iceing and I skipped the real coconut bit. I used packaged sweetened coconut for the cake mix and on the iceing. Everyone loved it. I'm making it again this weekend for a party.

• Anonymous

• Maryland

• 5/13/2010

i am about to make this cake and was wondering which type of rum would be the est to use...a couple that i have been eyeing are appleton estates dark rum and captain morgan's coconut rum...any suggestions???

• Anonymous

• Huntsville

• 4/19/2010