Coconut Rum Cake (Gluten free, Refined sugar free)
 
Prep time
Cook time
Total time
 
A 'clean' version of the famous Coconut Rum cake that is absolutely delicious and just as flavorful as the authentic version!
Author:
Serves: 10-12
RecipeIngredients
  • 2½ cups King Arthur Measure for Measure gluten free flour
  • 4 tsp Aluminum free baking powder
  • ½ tsp sea salt
  • 1½ cups unrefined cane sugar (sugar in the raw)
  • 1 cup unsalted butter (I used Kerry Gold grass fed butter), softened at room temperature
  • 1 cup coconut cream (unsweetened)
  • ½ cup caribbean coconut rum
  • ½ tsp vanilla extract
  • 1 tsp coconut extract
  • ½ tsp ground all spice
  • 3 tbsp extra virgin olive oil (or you can use avocado oil)
  • 4 large eggs
For rum glaze(optional):
  • ½ cup water
  • ½ cup unrefined sugar
  • 2 tbsp caribbean coconut rum
  • Shredded coconut for decoration
RecipeInstructions
  1. Preheat oven to 325 F.
  2. Grease an 8 inch Bundt pan with olive oil. And dust lightly with the gluten free flour. Keep aside.
  3. In a large tray or a sheet of parchment paper, mix the flour, baking powder and salt using a spatula and keep aside.
  4. In the bowl of a stand mixer or a large mixing bowl, add the softened butter, and the sugar. Mix on medium speed if using stand mixer (or using an electric mixer) until well mixed. Then add the coconut cream, the rum, the vanilla extract, coconut extract and the allspice. Continue mixing for another 4-5 minutes until it gets creamy. Now add the oil and continue mixing till it gets creamy and smooth. Next add the eggs two at a time and continuing to mix until you get the creamy consistency back. Finally add the flour mixture in batches and continue to mix until all the flour mixture is used up. The final batter should be fluffy and creamy.
  5. Add batter to prepared Bundt pan (Pan will be ¾ th full and while baking will rise to full volume of the pan)
  6. Bake at 325 F for about 45-50 minutes (check for doneness using a toothpick at the end of 40 minutes and then every 5 minutes thereafter)
  7. Let cake cool for 15 minutes and then before releasing it, try to run a knife around the edges slowly first before flipping it carefully onto a plate or a cake stand.
For making rum glaze:
  1. Heat the sugar and water in a small sauce pan on medium heat until the water starts boiling. Then stir to dissolve the sugar. Let boil for 3-4 minutes after that until you get a thick syrup. Our the heat off and add the rum. Keep aside.
  2. After the cake has cooled off, poke holes in the cake using a tooth pick and pour the glaze all over it.
  3. Decorate with shredded coconut on top!
Notes
The rum glaze is optional. It gives more of a rum flavor to the cake and makes it more sweet. The cake will taste good even without it but will be a mildly sweet cake without the glaze.
Recipe by Cook2Nourish at https://cook2nourish.com/2021/08/coconut-rum-cake-gluten-free-refined-sugar-free.html