Quick and Breezy Caribbean Coconut Rum Cake #Recipe

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Maybe you can’t jet off right now to bask in the glow of the tropical sun… but you can capture the flavors of an island paradise in this Caribbean-inspired dessert. The key to exotic flavoring is a quality flavored rum, the base is comprised of simple off-the-shelf ingredients.

Caribbean Coconut Rum Cake Recipe

Caribbean Coconut Rum Cake

Ingredients

1 box of White Cake Mix
1 tub of Whipped White Frosting, pre-mixed (Use 2 tubs if you are a heavy-handed froster)
1/2 cup Coconut Rum
2 tablespoons Pineapple Rum
2 tablespoons Banana Rum
1 cups Coconut, shredded

Directions

Preheat oven according to direction on cake mix box.

In a large bowl, prepare cake batter according to the cake mix box instructions. Add coconut rum and blend thoroughly with batter.

Grease two 8-inch round baking pans. Pour batter into baking pans, distributing evenly between pans. (Alternatively, if you’d rather skip the layer cake, use a 9 x 13-inch baking pan or a cupcake pan instead.)

Bake cake batter in oven per cake mix box instructions.

When finished, remove cake pans from oven and cool on a wire rack. Cake should be completely cooled prior to frosting.

Remove from cake pans and place first layer on a cake sheet or plate. Frost top of first layer liberally with white frosting. Sprinkle a dusting of coconut flakes on top of frosting. Place second layer on top of first layer gently to form second tier of layer cake.

Using a cake spatula, frost complete top and outer rim of the layer cake with a very thin layer of frosting. This is commonly referred to as a crumb layer, which holds the crumbs of the cake in and makes it easier to frost the cake. Place cake in refrigerator and allow crust layer to “set” for about 30 minutes.

In a medium bowl, mix remaining frosting with pineapple rum, banana rum, and coconut until fully blended.

Remove cake from fridge and add a second, thicker layer of frosting to the cake using a cake spatula. Place finished cake in fridge for 30 minutes to set.

Cut, serve, and enjoy the taste of the Caribbean!

Optionally, garnish plate with slices or chunks of pineapple.

Quick and Breezy Caribbean Coconut Rum Cake

Cook Time: 30 minutes

Quick and Breezy Caribbean Coconut Rum Cake

Ingredients

  • 1 box of White Cake Mix
  • 1 tub of Whipped White Frosting, pre-mixed (Use 2 tubs if you are a heavy-handed froster)
  • 1/2 cup Coconut Rum
  • 2 tablespoons Pineapple Rum
  • 2 tablespoons Banana Rum
  • 1 cups Coconut, shredded

Instructions

  1. Preheat oven according to direction on cake mix box.
  2. In a large bowl, prepare cake batter according to the cake mix box instructions. Add coconut rum and blend thoroughly with batter.
  3. Grease two 8-inch round baking pans. Pour batter into baking pans, distributing evenly between pans. (Alternatively, if you’d rather skip the layer cake, use a 9 x 13-inch baking pan or a cupcake pan instead.)
  4. Bake cake batter in oven per cake mix box instructions.
  5. When finished, remove cake pans from oven and cool on a wire rack. Cake should be completely cooled prior to frosting.
  6. Remove from cake pans and place first layer on a cake sheet or plate. Frost top of first layer liberally with white frosting. Sprinkle a dusting of coconut flakes on top of frosting. Place second layer on top of first layer gently to form second tier of layer cake.
  7. Using a cake spatula, frost complete top and outer rim of the layer cake with a very thin layer of frosting. This is commonly referred to as a crumb layer, which holds the crumbs of the cake in and makes it easier to frost the cake. Place cake in refrigerator and allow crust layer to “set” for about 30 minutes.
  8. In a medium bowl, mix remaining frosting with pineapple rum, banana rum, and coconut until fully blended.
  9. Remove cake from fridge and add a second, thicker layer of frosting to the cake using a cake spatula. Place finished cake in fridge for 30 minutes to set.
  10. Cut, serve, and enjoy the taste of the Caribbean!
  11. Optionally, garnish plate with slices or chunks of pineapple.
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Tags: baking, dessert, Recipes
by
Barb Webb. Founder and Editor of Rural Mom, is an author and sustainable living expert nesting in Appalachian Kentucky. When she’s not chasing chickens around the farm or engaging in mock Jedi battles, she’s writing about country living and artisan culture.
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Comments

    • gwendolyn hales
    • May 5, 2016
    Reply

    I made this cake for the holidays and it was a hit with my family, now they want me to make them one all the time it was so good I use Caribbean rum instead of coconut rum.Thank you so much for your recipies

      • Barb Webb
      • May 5, 2016
      Reply

      Thank you so much for the lovely feedback! It makes my day to learn that you and your family enjoyed the cake so much. Caribbean rum sounds like a great swap to me!

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