Coconut Rum Cake Pops Recipes

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COCONUT-RUM CAKE POPS



Coconut-Rum Cake Pops image

Plan your own tropical escape with these surprisingly light-tasting pops. Angel food cake is a nice change of pace.

Provided by Taste of Home

Categories     Desserts

Time 1h30m

Yield 4 dozen.

Number Of Ingredients 8

1 package (16 ounces) angel food cake mix
3/4 cup canned vanilla frosting
1 cup sweetened shredded coconut
1 teaspoon coconut extract
1/2 teaspoon rum extract
48 lollipop sticks
2-1/2 pounds white candy coating, melted
Lightly toasted sweetened shredded coconut

Steps:

  • Prepare and bake cake mix according to package directions. Cool completely on a wire rack., In a large bowl, mix frosting, coconut and extracts. Tear cake into pieces. In batches, pulse cake in a food processor until crumbs form. Stir crumbs into frosting mixture. Shape into 1-in. balls; place on baking sheets. Insert sticks. Freeze at least 2 hours or refrigerate at least 3 hours until firm., Dip cake pops in melted candy coating, allowing excess to drip off. Roll in toasted coconut. Insert cake pops in a Styrofoam block; let stand until set.

Nutrition Facts : Calories 188 calories, Fat 8g fat (7g saturated fat), Cholesterol 0 cholesterol, Sodium 92mg sodium, Carbohydrate 29g carbohydrate (25g sugars, Fiber 0 fiber), Protein 1g protein.

CARIBBEAN COCONUT RUM CAKE



Caribbean Coconut Rum Cake image

My take on those boozy treats that weigh down suitcases returning from Jamaica, this moist cake packs a rum punch. You may wish to card your guests before serving. The longer the rum soaks in, the better-overnight is best. -Jenn Hall, Collingswood, New Jersey

Provided by Taste of Home

Categories     Desserts

Time 1h25m

Yield 12 servings.

Number Of Ingredients 18

1/2 cup unsalted butter, softened
1-1/2 cups sugar
4 large eggs
1 teaspoon coconut extract
3/4 cup amber rum
3/4 cup whole milk
1-3/4 cups all-purpose flour
1 package (3.4 ounces) instant vanilla pudding mix
1/4 cup cornstarch
2 teaspoons baking powder
1 teaspoon salt
SYRUP:
1/2 cup unsalted butter, melted
1/2 cup water
1/2 cup sugar
Dash salt
1/2 cup amber rum
1 teaspoon coconut extract

Steps:

  • Preheat oven to 325°. Cream butter and sugar until light and fluffy. Add eggs, one at a time, beating well after each addition. Beat in extract. In a small bowl, combine rum and milk. In a large bowl, whisk flour, pudding mix, cornstarch, baking powder and salt; add to creamed mixture alternately with rum mixture, beating well after each addition., Transfer to a greased and floured 10-in. fluted tube pan. Bake until a toothpick inserted in center comes out clean, about 1 hour. Cool 10 minutes. Remove from pan briefly to prevent sticking; replace in pan. Cool on wire rack., Meanwhile, for syrup, heat butter, water, sugar and salt in a small saucepan over medium heat. Bring to a boil, stirring constantly. Remove from heat; add rum and extract., Using a small skewer, poke holes in cake. Slowly pour syrup over cake until it's all absorbed. Cover; let stand overnight.

Nutrition Facts : Calories 461 calories, Fat 18g fat (10g saturated fat), Cholesterol 104mg cholesterol, Sodium 823mg sodium, Carbohydrate 58g carbohydrate (41g sugars, Fiber 1g fiber), Protein 5g protein.

RUM RAISIN POUND CAKE WITH COCONUT GLAZE



Rum Raisin Pound Cake with Coconut Glaze image

There's nothing like rum raisin pound cake. It's a great snack or dessert, and I love to have it as a treat while I'm watching TV.

Provided by Food Network

Categories     dessert

Time 1h50m

Yield 12 servings

Number Of Ingredients 12

1 1/2 cups golden raisins
1/2 cup dark rum
3 sticks (1 1/2 cups) unsalted butter, at room temperature, plus more for the pan
2 1/4 cups sifted all-purpose flour, plus more for the pan
1 teaspoon baking powder
1/2 teaspoon kosher salt
1 2/3 cups granulated sugar
6 large eggs, at room temperature
2 teaspoons pure vanilla extract
1 cup confectioners' sugar
2 tablespoons unsweetened coconut milk
1/2 cup unsweetened shredded coconut (see Cook's Note)

Steps:

  • Combine the raisins and rum in a small bowl and soak for several hours or overnight.
  • Preheat the oven to 350 degrees F. Butter and flour a 12-cup Bundt pan or ring pan.
  • Combine the flour, baking powder and salt in a medium bowl. Set aside.
  • Beat the butter in the bowl of an electric mixer until light and fluffy. Gradually beat in the sugar. Beat until fluffy, 2 to 3 minutes.
  • Beat in the eggs 2 at a time, beating well after each addition. Add the vanilla and beat on low to combine. With a rubber spatula, gently fold in the flour mixture. Fold in the raisins with their soaking liquid.
  • Pour the batter into the prepared pan. Bake until the top is golden and a cake tester or toothpick inserted in the middle comes out clean, about 1 hour.
  • While the cake is baking, make the glaze: Whisk the confectioners' sugar and coconut milk together in a small bowl until there are no lumps; add more coconut milk or sugar to reach the consistency of school glue.
  • Cool the cake in the pan on a wire rack for 5 minutes. Remove the cake from the pan and place on the rack. While the cake is still warm, drizzle the coconut glaze over the top and sprinkle with the shredded coconut.

COCONUT RUM CAKE



Coconut Rum Cake image

This buttery, coconut-flavored rum cake puts a tasty twist on a rum cake. For better results, let sit overnight to let the flavors meld.

Provided by Yoly

Categories     Desserts     Cakes     Cake Mix Cake Recipes     Coconut Cake

Time 1h35m

Yield 16

Number Of Ingredients 15

nonstick cooking spray
½ cup pecans, chopped
½ cup sweetened flaked coconut, toasted
1 (15.25 ounce) package butter cake mix
1 (3.4 ounce) package instant coconut cream pudding mix
4 large eggs
½ cup coconut-flavored rum (such as Malibu®)
½ cup coconut milk beverage (such as Silk®)
½ cup coconut oil, melted
1 teaspoon coconut extract
½ cup butter
½ cup coconut-flavored rum
½ cup white sugar
½ cup brown sugar
¼ cup water

Steps:

  • Preheat the oven to 350 degrees F (175 degrees C). Spray a fluted tube pan (such as Bundt®) with cooking spray.
  • Stir pecans and coconut together. Spread evenly in the prepared Bundt® pan.
  • Combine cake mix, pudding mix, eggs, rum, coconut milk, coconut oil, and coconut extract in a bowl and beat with an electric mixer for 3 minutes, or until well incorporated, about 3 minutes.
  • Bake in the preheated oven until a toothpick inserted into the center comes out clean, 45 to 55 minutes. Set on a wire rack until completely cooled, about 30 minutes. Run a table knife around the edges of pan to loosen cake. Invert carefully onto a serving plate.
  • While cake is cooling make glaze. Combine butter, rum, sugar, brown sugar and water in a saucepan over medium-low heat. Cook, stirring constantly, for 5 minutes.
  • Using a skewer, poke holes throughout cake. Carefully spoon glaze over cake.

Nutrition Facts : Calories 384.6 calories, Carbohydrate 45.1 g, Cholesterol 70.8 mg, Fat 20.3 g, Fiber 0.8 g, Protein 3.4 g, SaturatedFat 12.5 g, Sodium 309.1 mg, Sugar 31 g

COCONUT RUM CAKE



Coconut Rum Cake image

From Epicurious...Though the presentation of this cake- all white-glazed and topped with undulating ribbons of toasted coconut-will take everyone's breath away, we promise that it will only get better from there. (And the cake's rich, coconutty, rum-nipped flavor will never hint that it was a one-bowl effort.)

Provided by CaliforniaJan

Categories     Dessert

Time 1h15m

Yield 8 serving(s)

Number Of Ingredients 16

1 1/4 cups all-purpose flour
1 1/2 teaspoons baking powder
1/4 teaspoon salt
4 large eggs, plus 3 large yolks
1 1/2 cups sugar
1 teaspoon pure vanilla extract
3/4 cup unsalted butter, melted and cooled
3/4 cup cream of coconut, well-stirred (such as Coco Lopez)
1 medium coconut
2 teaspoons confectioners' sugar
3 tablespoons cream cheese, softened
3 tablespoons cream of coconut, well-stirred
2 tablespoons dark rum
3/4 teaspoon pure vanilla extract
2 tablespoons heavy cream
1/2 cup confectioners' sugar

Steps:

  • Make cake:.
  • Preheat oven to 350°F with rack in middle. Lightly butter cake pan and line bottom with a round of parchment paper. Lightly butter parchment, then flour pan.
  • Whisk together flour (1 1/4 cups), baking powder, and salt.
  • Whisk together whole eggs and yolks, sugar, and vanilla in a large bowl. Gradually whisk in flour mixture until combined, then whisk in butter until just combined. Pour into cake pan and rap pan on counter to expel air bubbles.
  • Bake until golden brown and cake starts to pull away from side of pan, about 45 minutes. Cool in pan on a rack 10 minutes. (Leave oven on.) Invert cake onto rack (discard parchment) and cool 10 minutes more. Generously brush top and side of warm cake with cream of coconut, allowing it to soak in before brushing on more. Cool completely.
  • Make coconut slivers as cake cools:.
  • Pierce softest eye of coconut with a small screwdriver, then drain and discard liquid. Bake coconut in a shallow baking pan 15 minutes. (Leave oven on.) Break shell with a hammer, then pry flesh from shell with screwdriver.
  • Thinly shave enough coconut with slicer to measure 2 cups and toss with confectioners sugar, then spread in 1 layer on a baking sheet. Bake until just dry but not golden (some tips may color), 5 to 10 minutes. (Shave and bake remaining coconut with more confectioners sugar to serve on the side, or freeze for another use.) Cool coconut completely. (It will crisp as it cools.).
  • Make icing:.
  • Beat together cream cheese, cream of coconut, rum, vanilla, and 2 tablespoons cream with an electric mixer until smooth, then beat in confectioners sugar. Icing should be smooth and slightly runny; stir in remaining tablespoon cream if necessary.
  • Smooth icing over top of cooled cake, allowing some to drip over side, then top with coconut slivers.
  • Cooks' notes: Cake can be baked 1 day ahead and soaked with cream of coconut, then kept in an airtight container at room temperature.
  • Cake can be iced 2 hours ahead.
  • Coconut slivers can be made 1 day ahead and kept in an airtight container at room temperature.

Nutrition Facts : Calories 603.3, Fat 28.8, SaturatedFat 19.1, Cholesterol 149.9, Sodium 211.1, Carbohydrate 79.9, Fiber 0.6, Sugar 63.8, Protein 6.2

COCONUT RUM POUND CAKE



Coconut Rum Pound Cake image

Make and share this Coconut Rum Pound Cake recipe from Food.com.

Provided by Jordyne Elysibeth

Categories     Dessert

Time 3h

Yield 1 Cake, 12 serving(s)

Number Of Ingredients 13

1/2 cup unsalted butter
1/2 cup shortening
3 cups cake flour, unsifted
1 tablespoon coconut rum
4 large eggs
2 cups sugar
1 cup buttermilk
2 teaspoons vanilla extract
1 cup sugar
1/2 cup water
2 teaspoons coconut rum
1 teaspoon vanilla extract
shredded coconut, if desired

Steps:

  • Preheat oven to 325 degrees. Spray bundt cake pan with baking spray/flour.
  • In a large bowl, beat butter, shortening, and sugar at medium speed with electric mixer, until light and fluffy. Add eggs, one at a time, beating well after each addition.
  • With a wooden spoon, add flour in 4 parts, alternating with buttermilk, beginning and ending with flour. Stir to combine.
  • Add rum and vanilla, stirring to combine. Place batter in pan.
  • Bake one hour and 20 minutes. After 40 minutes cover with foil. Let cool in pan 15 minutes.
  • While cake is cooling, combine sugar and water for glaze in a small saucepan. Bring to a boil, stirring until sugar dissolves. Remove from heat and add rum and vanilla, let cool slightly.
  • Remove cake from pan. Brush glaze on cake, letting it soak onto cake after each application, until all glaze is used. Let cool completely.
  • Enjoy now or wrap as airtight as you can. Let cake mellow for 6 weeks or so in a very cool, dry place. If you make the cake in November, it should be just great by Christmas.

Nutrition Facts : Calories 500.9, Fat 18.3, SaturatedFat 7.7, Cholesterol 91.7, Sodium 46.8, Carbohydrate 78, Fiber 0.6, Sugar 51.3, Protein 5.7

COCONUT-RUM CAKE WITH LEMON CURD AND WHITE CHOCOLATE GANACHE



Coconut-Rum Cake with Lemon Curd and White Chocolate Ganache image

A subtle lemon-coconut-rum cake with fantastic fillings and topped with a white chocolate ganache. Perfect for a special occasion. I received this recipe from a retired baker. All the measurements were in "baker's speak". Here is my version for the home cook.

Provided by StaceyD

Categories     Desserts     Fruit Dessert Recipes     Lemon Dessert Recipes

Time 3h

Yield 14

Number Of Ingredients 32

3 cups cake flour
1 tablespoon baking powder
½ teaspoon salt
5 large eggs, at room temperature
⅔ cup full-fat coconut milk
⅔ cup heavy cream
1 teaspoon vanilla extract
1 ½ cups white sugar
1 cup unsalted butter, at room temperature
¾ cup white sugar
1 tablespoon cornstarch
3 large eggs
2 large egg yolks
½ cup fresh lemon juice
1 tablespoon lemon zest
3 tablespoons unsalted butter
½ cup white sugar
4 teaspoons cornstarch
1 large egg
1 large egg yolk
1 cup full-fat coconut milk
2 tablespoons unsalted butter
1 teaspoon coconut-flavored rum (such as Malibu®)
¼ cup white sugar
¼ cup water
½ fluid ounce coconut-flavored rum (such as Malibu®)
⅓ cup heavy cream
4 tablespoons unsalted butter
2 tablespoons light corn syrup
1 fluid ounce coconut-flavored rum (such as Malibu®)
9 ounces white chocolate melting wafers (such as Ghirardelli®)
1 cup toasted sweetened flaked coconut

Steps:

  • Preheat the oven to 350 degrees F (175 degrees C). Grease and lightly flour three 9-inch metal cake pans.
  • Sift cake flour, baking powder, and salt for cake into a bowl and set aside. Whisk eggs, coconut milk, heavy cream, and vanilla extract together in a small bowl until well combined.
  • Cream sugar and butter together in a large bowl until light and fluffy, scraping down as needed. Add 1/3 of the flour mixture and mix on low speed until incorporated. Add 1/2 of the milk mixture and mix on low until evenly incorporated. Repeat, ending with remaining flour mixture, scraping down the bowl after each addition and mixing at medium speed until well incorporated, about 1 minute. Evenly split batter among the prepared cake pans.
  • Bake in the preheated oven until a toothpick inserted into the center comes out clean and cakes are starting to pull away from the sides of the pans, 30 to 40 minutes. Allow to cool in the pans for 5 to 10 minutes; invert onto a cooling rack to cool completely, about 30 minutes.
  • While cakes cool, make lemon curd. Mix sugar and cornstarch well in a small bowl and set aside. Whisk whole eggs and egg yolks together in a small bowl and set aside.
  • Heat lemon juice and zest in a small saucepan over medium-low heat until hot. Add sugar and cornstarch mixture all at once. Bring back to a simmer, stirring constantly. Whisk some of the hot lemon mixture into the eggs to temper them. Pour back into the saucepan. Cook, stirring constantly, until thick, 5 to 10 minutes.
  • Remove curd from heat and add butter. Mix until smooth. Strain curd if necessary and place in a small bowl. Press plastic wrap against the surface and chill, at least 20 minutes.
  • Meanwhile, make pastry cream. Mix sugar and cornstarch together in a small bowl. Whisk egg and egg yolk together in a small bowl until well mixed.
  • Heat coconut milk in a small saucepan until simmering. Add sugar-cornstarch mixture and whisk until smooth and sugar is melted. Whisk some of the hot milk into the eggs to temper them. Pour back into the saucepan and cook, stirring constantly, until thickened, 3 to 5 minutes.
  • Remove pastry cream from heat and stir in butter and coconut rum; mix until smooth. Strain if necessary, cover with plastic wrap, and refrigerate until cold, about 20 minutes.
  • For the simple syrup, bring sugar, water, and rum to a boil in a medium saucepan. Boil for 1 minute. Remove from heat and allow to cool, 15 to 20 minutes.
  • For the ganache, combine heavy cream, butter, corn syrup, and rum in a small saucepan. Bring to a simmer. Pour hot cream mixture over chocolate and let sit for 5 to 10 minutes. Mix until smooth. Allow to cool to lukewarm, 5 to 10 minutes.
  • Trim tops of cake layers to be flat, if needed. Place 1 cooled cake layer onto a serving plate. Brush with 1/2 of the simple syrup. Cover with 1/2 of the pastry cream. Drop spoonfuls of lemon curd on top and smooth out carefully. Repeat with a second layer and remaining syrup, pastry cream, and curd. Carefully place the third cake layer on top. Frost the entire cake with ganache and sprinkle toasted coconut over the sides and top.

Nutrition Facts : Calories 774.7 calories, Carbohydrate 87 g, Cholesterol 247.1 mg, Fat 44.5 g, Fiber 1.5 g, Protein 9.6 g, SaturatedFat 28.5 g, Sodium 283.1 mg, Sugar 56.8 g

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COCONUT-RUM CAKE POPS | RECIPE | RUM CAKE, COCONUT RUM, CAKE …
Sep 23, 2017 - Plan your own tropical escape with these surprisingly light-tasting pops. Angel food cake is a nice change of pace. Sep 23, 2017 - Plan your own tropical escape with these surprisingly light-tasting pops. Angel food cake is a nice change of pace. Pinterest. Today. Explore. When autocomplete results are available use up and down arrows to review and …
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