Prep time
15 mins
Total cook time
60 mins
Serves
8-10 people
Level
Easy
About the recipe
🥥 Rich coconut and a splash of rum create a beautifully tender cake, finished with a bright lemon icing that adds the perfect sweet-and-tangy touch.
🌾 The recipe also includes an easy gluten-free option and a milk-free option, so more people can enjoy this delicious dessert.
☕ Just like many desserts made in French home kitchens, it’s simple to prepare yet elegant enough to serve with coffee or share with friends.
🇫🇷 Fun fact: Rum-flavored cakes became popular in French baking thanks to the influence of French Caribbean islands like Martinique and Guadeloupe, where rum has long been part of local culinary traditions.
Ingredients
Wet Ingredients
- Little less than ½ cup (100 g) of super soft butter
- ¾ cup (150 g) sugar (yes add it with the wet ingredients)
- 3 eggs
- 5 tsp of rum
- 1 tsp vanilla extract
- 1 tsp lemon juice
Icing
- 4 tbsp of high fat coconut cream
- Little less than ¼ cup (40 g) sugar
- 4 tsp rum or lemon juice
- 1/3+ cup (30 g) shredded coconut, plus some more for the final topping
- Zest of 1/2 lemon (optional)
Dry Ingredients
- 1 ¼ cup (100 g) shredded unsweetened coconut (if you can’t find unsweetened then simply reduce the sugar quantity)
- 1 cup (125 g) flour (or your preferred gluten-free flour)
- 2 ½ tsp of baking powder
Preparation
Cake Directions
- Preheat the oven to 300°
- Beat on high the butter and the sugar together until a creamy consistency is achieved.
- Add the remaining wet ingredients and mix on high for 3 minutes.
- Add in all the dry ingredients to the mix and beat again.
- Butter-well the cake mold and pour the batter in the mold.
- The cake will cook for 40-50 minutes. Be careful not to overcook the cake or it will be dry.
- Once it is cooked, place it on a cooling rack to cool down for about an hour.
Icing
- When the cake is completely cooled down prepare the icing.
- Mix all of the icing ingredients together in a small pot.
- Heat it for 2 minutes on medium until it becomes more fluid.
- Slowly pour the icing over the cake starting from one end of the cake to the other.
- Finish garnishing the cake by sprinkling some extra shredded coconut on top followed by the lemon zest.
Gluten-free, lactose-free 0ption:
- Replace the wheat flour with rice flour.
- Replace the butter with (70 g) of coconut oil and (30 g) of water.
- Beat ingredients for 5 minutes instead of 3 minutes to get more air into the mixture.
- Note: Be sure to heat the coconut oil and water together on low heat before adding it into the mix. This will allow it to mix evenly with the rest of the ingredients. Also, the cake will not be as light in consistency as in the original recipe because there is no gluten, but this will not change the taste at all.
