Label
All
0
Clear all filters

Caribbean Coconut Cake with Rum

Rate this recipe

banner
Preparation info
  • Serves

    12

    • Difficulty

      Easy

Appears in
World's Best Cakes: 250 great cakes from Raspberry Genoise to Chocolate Kugelhopf

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 ( oz) caster sugar
  • 4 eggs, plus

Method

  1. Preheat the oven to 170°C/325°F/gas mark 3, and grease and line a 23cm (9in) round cake tin with baking parchment.
  2. 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

Become a Premium Member to access this recipe

Download on the App Store
Pre-register on Google Play
Best value

Part of


No reviews for this recipe

The licensor does not allow printing of this title