Name: Caribbean Coconut Cake with Rum
Yield: Serves 12
Ingredients: 375 g (13 oz) butter, melted; 60 g (2 oz) creamed coconut; 1 tbsp white rum; ½ vanilla pod, split and scraped; 75 g (2¾ oz) icing sugar, sifted; 2-3 tbsp double cream; 50 g (1¾ oz) coconut chips, to decorate; 50 g (1¾ oz) cream cheese; 4 eggs, plus 3 egg yolks; 275 g (9¾ oz) caster sugar; 25 g (1 oz) creamed coconut (add into the melted butter); ½ tsp salt; 200 g (7 oz) plain flour; 1½ tsp baking powder; 30 g (1¼ oz) desiccated coconut

Preparation info

Serves
12

Difficulty
Easy

Appears in

World's Best Cakes

By Roger Pizey

Published 2013

About

Anything with coconut and rum flavours always conjures up images of sunshine and makes me smile. I hope that this cake, using two of the greatest flavours from the tropics, will do the same for you.

Ingredients

275 g (9¾ oz) caster sugar
4 eggs, plus

Cake
Caribbean
Vegetarian

Method

Preheat the oven to 170°C/325°F/gas mark 3, and grease and line a 23cm (9in) round cake tin with baking parchment.
Beat the sugar with the eggs till light and fluffy then fold in the dry ingredients. Add the creamed coconut to the melted butter, mix, t

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