Description
A moist, tropical cake that combines coconut and dark rum in a simple gluten-free recipe, perfect for any occasion.
Ingredients
Scale
- 2 cups all-purpose gluten-free flour
- 1 cup granulated sugar
- 1/2 cup unsalted butter, softened
- 4 large eggs, room temperature
- 1 cup full-fat coconut milk
- 1/2 cup dark rum
- 2 teaspoons baking powder
- 1/2 teaspoon salt
- 1 teaspoon vanilla extract
- 1 cup shredded coconut (sweetened or unsweetened)
- 4 oz cream cheese, softened
- 1 cup powdered sugar
- 1–2 tablespoons coconut rum (to taste)
Instructions
- Preheat the oven to 350°F (175°C) and grease a 9-inch round cake pan.
- Beat the softened butter and granulated sugar until light and fluffy.
- Add the eggs one at a time, beating after each addition.
- Pour in the coconut milk, dark rum, and vanilla extract and stir briefly.
- Whisk together the gluten-free flour, baking powder, and salt in a separate bowl.
- Gradually add the dry mixture to the wet mixture and stir gently until combined.
- Fold in the shredded coconut until evenly distributed.
- Pour the batter into the prepared pan and smooth the top.
- Bake for 25–30 minutes or until a toothpick comes out clean.
- Let the cake cool for 10 minutes before inverting it onto a wire rack.
- Beat the cream cheese with powdered sugar and coconut rum until smooth, then spread over the cooled cake.
Notes
Let butter and eggs come to room temperature for easier mixing. Use canned coconut milk for a richer flavor.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: Dessert
- Method: Baking
- Cuisine: Tropical
Nutrition
- Serving Size: 1 slice
- Calories: 350
- Sugar: 25g
- Sodium: 200mg
- Fat: 15g
- Saturated Fat: 9g
- Unsaturated Fat: 5g
- Trans Fat: 0g
- Carbohydrates: 45g
- Fiber: 3g
- Protein: 6g
- Cholesterol: 60mg