Dairy Free Rum and Coconut Cake
A moist, coconut-rich dairy-free cake brushed with dark rum syrup and layered with a less-sweet coconut buttercream. Toasted coconut adds texture and deeper flavour, while the simple filled finish makes it easy to make ahead and transport.
Ingredients
Coconut Rum Cake
- 280 grams plain flour
- 20 grams coconut flour80g
- 80 grams desiccated coconut
- 2 tsp baking powder
- 1/2 tsp bicarbonate of soda
- 1/2 tsp fine salt
- 220 grams caster sugar
- 3 large eggs
- 160 ml full fat coconut milk
- 60 ml coconut cream
- 60 ml dark rum
- 100 ml vegetable or neutral oil
- 2 tsp vanilla extract
- 1/2 tsp coconut extract, optional
Dark Rum Syrup
- 40 grams caster sugar
- 40 ml water
- 50 ml dark rum
- 1 pinch fine sea salt
Dairy Free Coconut Frosting
- 180 grams Nuttelex, softened but not warm
- 70 grams neutral vegetable shortening, softened
- 250 grams icing sugar, sifted
- 60 grams thick coconut cream
- 30 grams desiccated coconut, lightly toasted
- 1 tsp vanilla extract
- 1/4 tsp fine salt
Instructions
Coconut Rum Cake
- Heat the oven to 170°C fan / 190°C conventional. Grease and line the bases of two 20cm cake tins (can use one tin and cut in half after baking if don’t have two tins).
- In a large bowl, whisk together the plain flour, coconut flour, desiccated coconut, baking powder, bicarbonate of soda and salt.
- In a separate bowl, whisk the sugar and eggs for 1–2 minutes until well combined and slightly aerated.
- Whisk in the coconut milk, coconut cream, rum, oil, vanilla and coconut extract, if using.
- Add the dry ingredients and fold gently until just combined. Don’t overmix.
- Divide evenly between the prepared tins and smooth the tops.
- Bake for 28–34 minutes, or until the cakes spring back lightly and a skewer inserted into the centre comes out clean or with a few moist crumbs.Leave in the tins for 10 minutes before turning onto a wire rack
Dark Rum Syrup
- Combine the sugar and water in a small saucepan and bring to a simmer.
- Cook just until the sugar has completely dissolved. Remove from the heat and stir in the rum and salt.
- While the cakes are still slightly warm, brush the syrup gradually over the tops of both layers.
- Give it time to absorb rather than pouring it on. Cool completely before filling.
Dairy Free Coconut Frosting
- Beat the Nuttelex and shortening together for 3–4 minutes until very pale, smooth and aerated.
- Add the icing sugar in three additions, beating on low initially and then medium-high until thoroughly incorporated
- Add the vanilla and salt. Add coconut cream, a tablespoon at a time, beating thoroughly after each addition. Check the consistency before adding more, depending on your shortening, you may not need the full 60 grams, add 5 grams at a time and check the consistency.
- If it’s a little soft, refrigerate for 15–20 minutes before filling the cake.
- Fill and frost cake and top with toasted coconut.