Name: Coconut-Rum Caribbean Bundt Cake
Prep time: 10 min
Cook time: 2400 min
Total time: 50 min
Ingredients: 2-1/2 cups organic unbleached all-purpose flour; 1 tsp. Himalayan pink salt (fine); 2-1/2 tsp. baking powder; 1/2 tsp. ground nutmeg; 1/2 tsp. cinnamon powder; 1/8 tsp. ground cloves; 1/2 cup 100% pure avocado oil; 2 eggs (room temperature); 1/2 cup unsweetened shredded coconut (plus extra for sprinkling); 3/4 cup coconut sugar; 1 tsp. apple cider vinegar (organic raw & unfiltered); 2 tsp. vanilla extract; 1/3 cup rum; 1 can (13.5 oz. organic coconut milk); 1 Tbsp. buttermilk powder; 1/4 cup rum; 1/2 cup coconut cream; ¼ cup sweetened condensed coconut milk or sweet condensed milk; Pinch of salt

Add an extra dose of spirit to any celebration with this Caribbean rum cake recipe. Inspired by traditional drinks of the region, the ponche and coquito, this bundt cake combines festive flavors with the tropical tastes of coconut milk, aromatic spices and rum. Plus, it’s made with antioxidant-rich avocado oil, shredded coconut and tangy apple cider vinegar. Cheers to that!

A Frosted Bundt Cake Represents a Caribbean Rum Cake Recipe | Vitacost.com/Blog

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Coconut-Rum Caribbean Bundt Cake

Prep Time 10 minutes

Cook Time 1 day 16 hours

Total Time 50 minutes

Servings 16

Calories 199 kcal

Author Iso Rapalo

Ingredients

2-1/2 cups organic unbleached all-purpose flour
1 tsp. Himalayan pink salt fine
2-1/2 tsp. baking powder
1/2 tsp. ground nutmeg
1/2 tsp. cinnamon powder
1/8 tsp. ground cloves
1/2 cup 100% pure avocado oil
2 eggs room temperature
1/2 cup unsweetened shredded coconut plus extra for sprinkling
3/4 cup coconut sugar
1 tsp. apple cider vinegar organic raw & unfiltered
2 tsp. vanilla extract
1/3 cup rum
1 can 13.5 oz. organic coconut milk
1 Tbsp. buttermilk powder

OPTIONAL: Coconut-Rum Sauce

1/4 cup rum
1/2 cup coconut cream
¼ cup sweetened condensed coconut milk or sweet condensed milk
Pinch of salt

Instructions

Preheat oven to 350 degrees F. Spray bundt pan with avocado oil. (Optional: Sprinkle in shredded coconut.)
In large bowl, add dry ingredients – flour, salt, baking powder, spices, buttermilk powder and shredded coconut – and whisk to distribute evenly.
In separate large bowl, mix together avocado oil, eggs, coconut sugar, apple cider vinegar and vanilla. Mix in coconut milk and rum.
Using whisk, combine wet and dry ingredients.
Pour batter into pan and bake 40 minutes or until golden. (Note: Using toothpick, test cake for doneness by inserting in center. Cake is done when toothpick comes out clean.)
Let cake cool. If adding coconut-rum sauce, poke holes throughout for cake to absorb sauce.
In small saucepan on high heat, add condensed milk and coconut cream with salt.
Boil sauce until thick consistency. For thicker consistency, add 1-2 tsp. tapioca, arrowroot or cornstarch.
Set aside to cool.
Add rum to cooled sauce and whisk for smoothness. Pour over cake.

Recipe Notes

Grab these ingredients and more at Vitacost.com.

Nutrition Facts

Coconut-Rum Caribbean Bundt Cake

Amount Per Serving (1 g)

Calories 199 Calories from Fat 117

% Daily Value*

Fat 13g20%

Saturated Fat 5g25%

Trans Fat 1g

Polyunsaturated Fat 1g

Monounsaturated Fat 6g

Cholesterol 28mg9%

Sodium 160mg7%

Potassium 152mg4%

Carbohydrates 17g6%

Fiber 1g4%

Sugar 8g9%

Protein 5g10%

Vitamin A 45IU1%

Vitamin C 1mg1%

Calcium 48mg5%

Iron 1mg6%

* Percent Daily Values are based on a 2000 calorie diet.