Rum Orange Coconut Cake Recipes

CARIBBEAN COCONUT RUM CAKE

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.

MALIBU RUM COCONUT CAKE

Steps:

• Cream butter and sugars until light and fluffy. Add eggs, egg yolk, and vanilla, beating until blended. Add orange extract, beating until blended. Gradually add rum and sour cream, beating until blended.
• Sift together flour, baking soda, baking powder, and salt. Add alternately with whipping cream, beginning and ending with flour mixture. Beat batter until blended after each addition. Pour batter into a greased and floured 10-inch Bundt pan.
• Bake at 350° for 55 to 60 minutes or until a long wooden pick inserted in center of cake comes out clean.
• Cool in pan on a wire rack 15 minutes. Remove from pan and allow to cool completely on wire rack. Ice with Coconut Rum Icing.
• Coconut Rum Icing Directions:.
• Melt together butter and milk over low heat in small sauce pan. When melted stir in Rum and sugar. Whip with wire whisk until thick enough to pour over cake. If necessary add more sugar or hot water to adjust thickness of icing. Stir in flaked coconut.
• Place cake on wire rack over cookie sheet (line with foil or wax paper to speed cleanup) and pour icing over cake. Use an offset spatula to smooth icing if necessary to cover cake. Sprinkle with a little flaked coconut for garnish.

COCONUT RUM CAKE

Steps:

• Combine the 1/3 cup sugar with 1/3 cup water in a small sauce pan over medium heat. Bring to a simmer and stir until sugar is dissolved. Remove from heat, stir in the rum and allow to cool to room temperature while you work on the rest of the cake.
• If you haven't already done so, allow your butter and eggs to come up to room temperature. Preheat your oven to 350F with a rack in the center.
• Prepare the pan. Butter and flour (or coconut flake) a 6-cup bundt pan (see the head notes for alternate pan size ideas). Set prepared pan aside.
• Combine the coconut and a big spoonful of the sugar in a food processor (or blender). Pulse until the coconut breaks down into tiny dry flecks. Stop short of the coconut breaking down into any sort of paste. You're after a coarse coconut meal texture. Whisk this coconut mixture in a medium bowl along with the flour, baking powder, and salt. Set aside.
• Make the batter. Using a mixer (or by hand), beat the butter until creamy. Add the sugar and continue to mix until uniform. Beat in the eggs one at a time, scraping the sides of the bowl a few times along the way. Gradually add the buttermilk, mixing until it is just incorporated. Fold in the flour mixture, mixing just until the batter is uniform. Transfer 2/3 of the batter immediately to the pan, sprinkle with the raspberries, and then use a fork to press the berries into the batter a bit, you want to make sure they are pushed into the batter, so you don't end up with any dry pockets. Cover the berries with the remaining cake batter, and rap on the counter a few times to knock out any air bubbles.
• Bake for 45-55 minutes or until a cake tester to the center comes out clean. If you're baking in a loaf pan, this can take quite a bit more time. When done baking, remove from the oven, wait five minutes, and turn out onto a cake rack arranged over a rimmed baking sheet. Brush, with the cake right side up, all over with the rum syrup. I usually do this in two batches, letting the cake absorb the first half of the syrup first. Wait ten minutes, then apply the rest of the syrup.
• Serve dusted generously with powdered sugar.
• This cake stores beautifully, wrapped and refrigerated, for days. Bring back to room temperature to serve, redusting with more powdered sugar if needed.

RUM-ORANGE COCONUT CAKE

Steps:

• Combine water & 1/2 cup sugar in a small saucepan; bring to a boil. Add orange rind & cook 3 minutes. Drain well. Set orange rind aside for batter & filling. Cream butter; gradually add 2 cups of sugar, beating well at medium speed of an electric mixer. Add egg yolks one at a time, beating well after each addition. Combine flour, baking powder & salt. Add flour mixture to butter mixture alternately with milk, beginning & ending with flour mixture. Beat egg whites (at room temperature) until stiff peaks form; fold egg whites & 2 tablespoons orange rind into batter. Grease two 9" cake pans, line pans with wax paper; grease & flour wax paper. Pour batter into pans; bake at 350 for 25 -30min. Cool 10 min; remove from pans & cool completely on wire racks. Split cake layers in 1/2 horizontally to make 4 layers. Spread Orange Filling between layer; spread Rum Cream on top & sides. Sprinkle w/coconut. Chill. Orange Filling: 1 cup sugar 1/4 cup cornstarch 1/4 teaspoon salt 2 tablespoons butter 2 tablespoons lemon juice. Combine sugar, cornstarch and salt in heavy saucepan; gradually stir in orange juice. Bring to a boil; cook over med heat, stirring constantly until thickened. Remove from heat; stir in butter, lemon juice, and 2 T reserved orange rind. Cool. Yield: 1-1/2 cups. Rum Cream 1 cup whipping cream 1/3 cup sugar 2 teaspoons rum Beat whipping cream until soft peaks form. Add sugar and rum; beat until still peaks form. Yield: 2-1/2 cups.

MANGO RUM CAKE

Steps:

• Spray the bottom of a 10 inch tube pan or bundt pan with a non-stick vegetable spray and dust with flour.
• Arrange mango cubes in the bottom of the pan.
• Blend together rum, water, eggs, butter, and pureed mango.
• Add cake mix and beat at medium speed for 4 minutes.
• Pour batter into prepared pan and bake at 375ºF for 45 minutes, or until a toothpick inserted into the cake comes out clean.
• Cool cake 20 minutes in the pan.
• Loosen and remove from pan onto serving plate.

RUM CUPCAKES WITH COCONUT FROSTING

Steps:

• Heat oven to 325°F. Place paper baking cup in each of 18 regular-size nonstick muffin cups.
• In large bowl, mix cake mix, 1 cup rum, the water, oil and eggs with whisk until blended. Divide batter evenly among muffin cups.
• Bake 15 to 20 minutes or until toothpick inserted in center comes out clean. Remove from muffin cups to cooling rack. Cool completely, about 45 minutes.
• In medium bowl, mix butter, sugar, milk and 1 teaspoon rum with electric mixer on low speed 30 seconds. Beat on medium-high speed until well blended and fluffy, scraping down side of bowl as necessary.
• Frost cooled cupcakes. Sprinkle tops with coconut.

CHOCOLATE COCONUT RUM CAKE

Steps:

• In a baking dish toast 2/3 cup of the coconut in the middle of a preheated 350°F. oven until it just begins to color, transfer it to a small bowl, and let it cool.
• In a metal bowl set over a saucepan of simmering water melt the chocolate and the butter with the rum, stirring, until the mixture is smooth and remove the bowl from the heat. In a bowl whisk together the yolks, 2 tablespoons of the sugar, the flour, and the salt until the mixture is smooth and whisk in the chocolate mixture and the remaining (untoasted) 1/3 cup coconut. In another bowl with an electric mixer beat the whites until they hold soft peaks and beat in the remaining 2 tablespoons sugar until the whites just hold stiff peaks. Stir half the whites into the chocolate mixture and fold in the remaining whites gently but thoroughly. Pour the mixture into a buttered 7- or 8-inch springform pan, bake the cake in the middle of a preheated 350°F. oven for 40 to 45 minutes, or until it is set and the top is puffed and cracked, and let it cool in the pan on a rack. (The cake will fall as it cools.)
• Remove the side of the pan from the cake and spread the frosting on the side of the cake. Holding the cake in one hand over the bowl of toasted coconut, with the other hand press the coconut onto the frosting, letting the excess fall back into the bowl.
• The cake may be made 1 day in advance and kept covered loosely and chilled.
• Make the frosting while the cake is cooling:
• In a bowl with an electric mixer cream the butter, add the rum, the salt, and the confectioners' sugar, and beat the frosting until it is light and fluffy.

COCONUT FRUITCAKE

Steps:

• In a large bowl, cream butter and sugar until light and fluffy. Add eggs, one at a time, beating well after each addition. Beat in extract. Combine the flour, baking powder and salt; gradually add to creamed mixture alternately with orange juice. Stir in the candied fruit, coconut, raisins and nuts., Press into a greased and waxed paper-lined 10-in. tube pan. Bake at 300° for 80-90 minutes or until a toothpick comes out clean. Cool for 10 minutes before removing from pan to a wire rack to cool completely. If desired, dust with confectioners' sugar and sprinkle candied fruit or nuts.