Rum & Coconut Cake with Toasted Coconut Flakes

Preparation info
  • Serves


    • Difficulty


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By Lorraine Pascale

Published 2017

  • About

The first time I enjoyed this pairing of flavours, it was not in the form of a cake! In my early 20s, I enjoyed the tipple of a Malibu and cola: the perfect mix of coconut, rum and sugar. This cake refines the famous flavour combination. If you wish, you can omit the splash of rum in the sugar syrup. This cake is super-super sweet.


  • 250 g large coconut flakes, to cover
  • 250 g butter, softened
  • 300


Preheat the oven to 200°C (fan 180°C/400°F/gas 6) and line the base of the tins with baking parchment.

To toast the coconut covering, place the coconut flakes onto a baking tray and place into the oven for 2–3 minutes, or until the coconut flakes are going golden