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Simply Organic Ground Cloves -- 2.82 oz

Simply Organic Ground Cloves
  • Our price: $6.29

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Simply Organic Ground Cloves -- 2.82 oz

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Simply Organic Ground Cloves Description

A Way To Eat. The Way To Live.

We're simply organic. Our goal is to enrich people's lives with an honest promise of freshness, quality, and taste that can only come from organically grown foods.

*These statements have not been evaluated by the Food and Drug Administration. This product is not intended to diagnose, treat, cure, or prevent any disease.

Ingredients: Organic cloves
The product packaging you receive may contain additional details or may differ from what is shown on our website. We recommend that you reference the complete information included with your product before consumption and do not rely solely on the details shown on this page. For more information, please see our full disclaimer.
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Coconut-Rum Caribbean Bundt Cake

Add an extra dose of Christmas spirit to your celebration with this Caribbean rum cake recipe. Inspired by traditional drinks of the region, the ponche and coquito, this bundt cake combines the festive flavors of the holidays 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 |

Coconut-Rum Caribbean Bundt Cake

  • 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
  1. Preheat oven to 350 degrees F. Spray bundt pan with avocado oil. (Optional: Sprinkle in shredded coconut.)
  2. In large bowl, add dry ingredients – flour, salt, baking powder, spices, buttermilk powder and shredded coconut – and whisk to distribute evenly.
  3. In separate large bowl, mix together avocado oil, eggs, coconut sugar, apple cider vinegar and vanilla. Mix in coconut milk and rum.
  4. Using whisk, combine wet and dry ingredients.
  5. 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.)
  6. Let cake cool. If adding coconut-rum sauce, poke holes throughout for cake to absorb sauce.
  7. In small saucepan on high heat, add condensed milk and coconut cream with salt.
  8. Boil sauce until thick consistency. For thicker consistency, add 1-2 tsp. tapioca, arrowroot or cornstarch.
  9. Set aside to cool.
  10. Add rum to cooled sauce and whisk for smoothness. Pour over cake.

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